Remove 2 Tbsp. fudge topping, set aside. Spoon remaining topping into crust. Spread evenly to cover bottom. Top with 1/2 of cool whip. Freeze 10 minutes. Pour milk into bowl, add pudding mixes. Beat with wire whisk about 2 minutes or until well blended. Mixture will be thick. Gently stir in remaining cool whip. Spoon over whipped topping layer in crust. Drizzle with remaining fudge topping.
Freeze 4 hours or until firm. Remove 15 minutes before serving. Let stand at room temperature to slightly soften.
By imaqt1962 from illinois
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