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.