Tuxedo Pie

Ingredients

• 2 Tbsp butter melted
• 20  golden chocolate creme oreo cookies divided
• 1 pkg jell-o chocolate flavor pudding instant (4-serving size)
• 1 pkg jell-o vanilla flavor pudding instant (4-serving size)
• 2 cups milk cold divided
• 7 oz baker's milk chocolate dipping chocolate melted
• 2 cups cool whip whipped topping divided thawed

Equipment

• food processor
• bowl
• whisk
• wax paper

Directions

1. Place 12 of the cookies in food processor container; cover. Process until finely crushed.
2. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate. Refrigerate dipped cookies until ready to use. (Cover and refrigerate leftover chocolate up to 2 weeks.)
3. Add 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls. Beat with wire whisk 2 min. or until well blended.
4. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended. Cover and refrigerate at least 1 hour or until chilled.
5. Spread chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture. Refrigerate at least 4 hours. Top with the chocolate-dipped cookies just before serving. Store leftover pie in refrigerator.