Step 1

Add the instant pudding mixes and half & half milk into a mixing bowl. Stir with a whisk for 1-2 minutes until pudding is dissolved and mixture is slightly thicker. Let it sit for 5 mintues to thicken up more.

Step 2

Add the thawed Cool Whip into the pudding and stir together until combined well. Pour into the chocolate crust and spread it out evenly. This recipe makes a thick/tall pie (which we love!) but if you prefer a not so tall pie and more servings then buy two chocolate crusts and spread the mixture between two crusts.

Step 3

Cover the pie with the enclosed plastic lid (from the store bought crust) and refrigerate for at least 6-8 hours, or overnight.

Step 4

When ready to serve garnish the pie with chocolate curls (vegetable peeler + hershey's chocolate bar). You can also make some homemade whipped cream for the topping as well or use a spray can of whipped cream to decorate the top of the pie.