Chocolate Cream Pie

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 1 (6 ounce) package pepperidge farm raspberry milano cookies
• 1/2 cup finely chopped almonds
• 3 tablespoons butter, melted
• 8 ounces chocolate, chopped
• 1 3/4 cups milk
• 1 (3 1/2 ounce) package french vanilla instant pudding, and pie filling mix
• 2 cups cool whip
• 1/2 cup fresh raspberry
• shaved chocolate curls

Recipe

• 1 place 7 cookies into a resealable plastic bag.
• 2 seal the bag and crush the cookies with a rolling pin.
• 3 pour the crushed cookies into a medium bowl. stir in the almonds and butter.
• 4 press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate.
• 5 cut the remaining cookies in half.
• 6 place the cookie halves, cut-side down, around the inside edge of the pie plate.
• 7 refrigerate for 1 hour.
• 8 heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over medium low heat until the chocolate is melted and the mixture is smooth, stirring constantly.
• 9 remove the saucepan from the heat and let cool to room temperature.
• 10 combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions.
• 11 stir in the chocolate mixture.
• 12 fold in 1 cup cool whip topping.
• 13 spoon the mixture into the cookie crust.
• 14 refrigerate for 3 hours or until the filling is set.
• 15 top the pie with the remaining whipped topping and raspberries.
• 16 mound shaved chocolate in the center.