Step 1: Make the Cookie Crust

Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs.

Transfer the crumbs to a bowl and stir in the melted butter until evenly coated.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

Refrigerate the crust for 20–30 minutes until firm.

Step 2: Prepare the Chocolate Pudding

In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until it begins to thicken.

Let the pudding stand for 5 minutes to fully set.

Spread the chocolate pudding evenly into the chilled cookie crust.

Smooth the top with a spatula.

Return the pie to the refrigerator while preparing the whipped cream.

In a chilled mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.

If using prepared whipped topping, simply spread it over the pudding layer.

Spread the whipped cream evenly over the chocolate pudding.

Create decorative swirls with the back of a spoon or an offset spatula.

Sprinkle the top generously with:

Cover the pie loosely with plastic wrap.

Refrigerate for at least 4 hours, or overnight for the best texture and flavor.

Cut into slices using a sharp knife, wiping the blade clean between cuts for neat servings.

Serve chilled.

Chill the mixing bowl and beaters before whipping the cream for faster, fluffier results.
Press the crust firmly into the pan to prevent it from crumbling when sliced.
Use whole milk for a richer, creamier pudding.
Allow plenty of chilling time so the pie slices cleanly.