1/4 c Butter or margarine 1 1/2 c Chocolate cookie crumbs 3 T Sugar 3 oz Pk vanilla pudding and pie Filling (not instant) 1 1/2 c Milk 1 c Heavy cream, chilled 3 T CrŠme de cocoa 2 T Chocolate sprinkles 1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a small bowl until well blended. 3. Stir cookie mixture into butter. 4. Press mixture onto bottom and sides of pie pan. 5. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. 6. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. 7. Gradually stir in milk until smooth. 8. Heat, uncovered, in Microwave Oven 2 minutes. 9. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. 10. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. 11. While pudding is chilling, whip cream. 12. Stir 3 tablespoons crŠme de cocoa into pudding. 13. Fold whipped cream into chilled pudding. 14. Pour into prepared crust and chill 3 to 4 hours or until set. 15. Garnish top with chocolate sprinkles.
| 
