Black Bottom Pie II
chocolate cookie crumbs
vanilla, not instant
heavy whipping cream
creme de cocoa
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
Combine cookie crumbs and sugar in a small bowl until well blended.
Stir cookie mixture into butter.
Press mixture onto bottom and sides of pie pan.
Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
Gradually stir in milk until smooth.
Heat, uncovered, in Microwave Oven 2 minutes.
Stir and heat an additional 3½ minutes or until mixture boils. Stir occasionally.
Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
While pudding is chilling, whip cream.
Stir 3 tablespoons creme de cocoa into pudding.
Fold whipped cream into chilled pudding.
Pour into prepared crust and chill 3 to 4 hours or until set.
Garnish top with chocolate sprinkles.