2 cups cold milk
2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
3 oz. BAKER’S Semi-Sweet Chocolate; divided
1 OREO Pie Crust
1 tub (8 oz.) COOL WHIP Whipped Topping; thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each); chopped, divided
BEAT milk and pudding mixes with whisk 2 min. Microwave 2 oz. chocolate on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.
ADD half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.
TOP with remaining COOL WHIP and candy. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.
makes 8 Servings