Creamy Rich Chocolate Pie

Ingredients

Crust:

• 29 Chocolate Sandwich Cookies
• ¼ cup (½ stick) unsalted butter, softened

Filling:

• 1-2/3 cups milk   
• 1 cup sour cream
• 1 box (3.4 oz.) instant vanilla pudding and pie mix
• 1 box (3.4 oz.) instant chocolate pudding and pie mix
• 8 oz. frozen whipped topping, thawed
• 1 cup fresh strawberries, trimmed & halved if large, optional

Instructions

Crust: Place 14 of the sandwich cookies in a food processor and pulse (or place in a resealable plastic bag and pound with a heavy pan) until finely crushed.  Add softened butter and mix to blend.  Press into bottom of a 9-inch pie pan.  Place 14 of the remaining cookies along edge of pie plate (they should just fit).  Refrigerate while making filling.

Filling:  In a large bowl, combine both pudding mixes, milk and sour cream.  With an electric mixer, beat on low speed for 30 seconds to combine, then on medium-high speed for 2 minutes until blended and thickened.  Fold half of the whipped topping into filling.  Pour filling into prepared crust, and swirl decoratively.  Cover with plastic and refrigerate at least 2 hours. 

Remove pie from refrigerator and remove plastic wrap.  Top pie with remaining whipped topping.  Crumble remaining cookie, and sprinkle crumbs over whipped topping, along with strawberries, if desired.