Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping and 3/4 cup of the chopped chocolate; spoon into crust.
Microwave remaining chopped chocolate, the cream and corn syrup in large microwavable bowl on MEDIUM 1 minute; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Pour over pudding layer in crust; spread gently to evenly cover pudding layer.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Looking for an easy dessert to serve a crowd? This rich chocolatey pie makes enough to serve 10 people.
How to Thaw Cool Whip
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
Prepare as directed, substituting 1-1/4 cups BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.