1¾ cups milk
7.8 ounces instant chocolate pudding mix (2 3.9-oz packages)
8 ounces Cool Whip
1 chocolate cookie crumb pie crust
Pour milk into a large bowl.
Add pudding mixes.
Beat with wire whisk for 2 minutes or until smooth. The mixture will be thick.
Immediately stir in Cool Whip whipped topping.
Spoon the filling into the crust.
Refrigerate the pie for 4 hours or until set.
Garnish as desired.