Chocolate Mud Pie

INGREDIENTS:

• 22 vanilla wafer cookies, crushed (about 3/4 cup)*
• 1/2 cup finely chopped pecans* (optional-if omitting, add 1/2 cup MORE of crushed cookies)
• 2 Tbsp. butter, melted*
  {{MAY USE STORE-BOUGHT GRAHAM OR COOKIE CRUST INSTEAD OF ABOVE INGREDIENTS}}
• 1 pkg. (8 oz.) brick cream cheese, softened
• 3/4 cup powdered sugar
• 2  cups thawed frozen Whipped Topping, divided (like Cool Whip)
• 1 pkg. (5.9 oz.) chocolate instant pudding mix
• 2-3/4 cups cold milk
• 1/4 to 1/2 cup mini chocolate chips

DIRECTIONS:

• PREHEAT  oven to 375°F.
• MIX  wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate.
• Bake 10 min.; cool.
  {{OMIT ABOVE STEPS IF USING STORE BOUGHT CRUMB CRUST}}

• BEAT  cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup frozen whipped topping; spread onto bottom of crust. Sprinkle more of the mini chocolate chips over this layer.
• Beat pudding mix and milk with whisk 2 min.; set aside approximately 3/4 cup of the prepared pudding. Spoon the rest of the pudding over cream cheese  and mini chocolate chips layers.  Set in freezer to begin chilling.
• Whip together the reserved pudding and the remaining whipped topping. Place in freezer until slightly thickened. When it has thickened, spread this mixture over the pudding layer of the pie. Sprinkle with mini chocolate chips.
• REFRIGERATE  or freeze for several hours or until firm. Top with additional frozen whipped topping or real whipped cream topping just before serving.