REMOVE 2 tablespoons of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
FREEZE 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Drizzle with the reserved 2 tablespoons fudge topping. Store leftover pie in freezer.
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