Pella — 2 pkgs. (3.9 oz. each) Jell-O chocolate instant pudding
2 cups cold milk
1 tub (8 oz.) cool whip, thawed, divided
2 chocolate-covered toffee bars (1.4 oz. each) chopped, divided
1 Oreo pie crust
1 square Baker's semi-sweet chocolate, melted
1. Beat pudding mixes and milk in medium bowl with whisk 2 minutes.
2. Stir in half the cool whip and all but 3 Tbsp. toffee.
3. Pour into crust. Top with remaining cool whip, toffee and melted chocolate.
4. Refrigerate for 2 hours. Serve.