Peppermint-Chocolate Pudding Pie

Ingredients

• 2 cups cold milk
• 2 pkg. (3.9 oz. each) chocolate instant pudding mix
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1 cup miniature marshmallows
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 oz. semi-sweet baking chocolate, melted, slightly cooled
• 1/4 cup crushed candy canes

Instructions

• Beat milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups into crust. Top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

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