2 cups cold milk
2 pkgs (4 serving size) Jello Chocolate Instant Pudding
1 graham cracker crust
1 tub Cool Whip, thawed and divided
Instructions: Pour milk into large bowl. Add pudding mixes. Beat with a wire whisk 1 minute. (Mixture will be thick).
Spoon 1 1/2 cups of the pudding mix into the crust. Gently stir 1/2 of Cool Whip into remaining pudding. Spread over pudding in crust. Top w/remaining Cool Whip.
Refrigerate 4 hours or untill set. Makes 8 servings.