Fudge-Bottom Candy Crunch Pie

Ingredients:

• 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 2 cups cold milk
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 OREO Pie Crust
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided

Directions:

• 1. Beat pudding mixes and milk in large bowl with whisk 2 minutes.
• 2. Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 minutes or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
• 3. Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
• 4. Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.

• Kraft Kitchen Tips:
• Size-Wise:
• Since this indulgent pie makes 8 servings, it is the perfect dessert to serve at your next party.
• Vanilla Pudding with Toffee:
• Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.
• How to Easily Drizzle Chocolate:
• Use fork to drizzle melted chocolate over pie.

Source: kraftfoods.com