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.