Ingredients
20 Golden Chocolate Creme OREO Cookies, divided
2 Tbsp. butter or margarine, melted
1 tub (7 oz.) milk chocolate dipping chocolate, melted
2 cups cold milk, divided
1 pkg. (4-serving size) chocolate instant pudding mix
1 pkg. (4-serving size) vanilla instant pudding mix
2 cups thawed COOL WHIP Whipped Topping, divided
Instructions
- PLACE 12 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate. Refrigerate dipped cookies until ready to use. (Cover and refrigerate leftover chocolate up to 2 weeks.)
- ADD 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls. Beat with wire whisk 2 min. or until well blended. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended. Cover and refrigerate at least 1 hour or until chilled.
- SPREAD chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture. Refrigerate at least 4 hours. Top with the chocolate-dipped cookies just before serving. Store leftover pie in refrigerator.
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