Cupcake Recipe Fudge-Bottom Candy Crunch Pie

Ingredients:

1. 2c (8 ounces) cold milk
2. 1 OREO Pie Crust
3. 3 oz. BAKER'S Semi-Sweet Chocolate
4. 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
5. 1 tub (8 oz.) COOL WHIP Whipped Topping
6. 2 milk chocolate English toffee candy bars (1.4 oz. each)


Directions:

Step 1
  • Puding and beat milk mixes with whisk 2 minutes. 
  • Microwave 2 oz. chocolate on High 1 minute. or until melted when stirred.
  • Stir in 1 cup pudding; pour into crust.  
Step 2
  • Add half the cool whip and all but 3 Tablespoons. candy to remaining pudding.
  • Spoon over layer in crust. 
Step 3
  • top with remaining cool whip and candy.
  • Melt remaining chocolate; drizzle over pie.
  • Refrigerate 60 minutes.

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