Chocolate shavings or holiday sprinkles for garnish
Instructions
Prepare the crust: Mix the chocolate cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 30 minutes.
Make the chocolate filling: In a large bowl, whisk together the chocolate pudding mix and vanilla pudding mix. Gradually whisk in the cold milk until smooth.
Continue whisking for 2 minutes until the mixture begins to thicken. Stir in the vanilla extract.
Gently fold half of the thawed whipped topping into the pudding mixture until just combined.
Pour the chocolate filling into the chilled crust. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set.
Before serving, top the pie with the remaining whipped topping. Decorate with chocolate shavings or holiday sprinkles.
Notes
You can prepare the crust and filling one day in advance. Keep the pie covered in the refrigerator. Add the whipped topping topping just before serving.
For a festive look, use red and green holiday sprinkles on top of the whipped cream.
If you prefer a homemade whipped cream topping, beat 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.