2 c. cold milk
2 pkg. instant chocolate pudding
1 ready made graham cracker pie crust (6 oz.)
1 tub Cool Whip (8 oz.), divided

Prepare pudding as directed on packages. Spoon 1 1/2 cups of pudding into pie crust and smooth out. Gently stir 1/2 Cool Whip into remaining pudding. Spread over first pudding layer. Top with remaining Cool Whip. Refrigerate 4 hours or until set. Garnish as desired.