Peppermint Chocolate Pudding Pie
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup JET-PUFFED Miniature Marshmallows
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup crushed candy canes
POUR cold milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding into pie crust. Top with marshmallows.
Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.
MEANWHILE, microwave chocolate in small microwaveable bowl on HIGH 1 min.
Stir until melted.
Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet.
Refrigerate until firm.
TOP pie with remaining whipped topping just before serving.
Garnish with crushed candy canes.
Serve each slice with a chocolate decoration.