• 2 cups cold milk
• 2 packages (4 serving size each.) Instant Chocolate pudding (I use sugar free)
• 1 ( 6 oz, or 9 inch) prepared chocolate crumb pie crust
• 1 tub (8 oz.) Whipped topping, thawed

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until blended. Spoon 1 1/2 cups pudding into bottom of the crust. Stir half of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate for 3 hours or until set.