1 1/4 cups chocolate cookie crumbs, 3 TBSP. butter, 3 cups milk,
2 pkgs. chocolate pudding, 2 cups COOL WHIP whipped topping; thawed

Crust: Mix the chocolate crumbs and the butter in a small pot, cook on medium heat stirring to mix. Transfer to an 8 inch baking dish and press firmly; set aside.Filling. Pour milk into a medium bowl; add dry pudding mix and beat for 2 minutes. Gently stir in whipped topping. Pour pudding and whipped topping mixture onto the chocolate crumb mixture. Freeze for 5 hours. Remove from freezer 15 minutes before serving.
NOTE: Store leftovers in the freezer.

added by Tammy Amina