2 unbaked pie crust
1 can Eagle Brand sweetened condensed milk
1/3 c. cold water
1 (4 oz.) pkg. instant vanilla pudding
1 c. (1/2 pt.) whipping cream
Powdered sugar
1/4 c. semi-sweet chocolate chips
1 tsp. butter flavor Crisco

Preheat oven to 425 degrees. Line 9 inch pie plate with 1 crust; turn under edge and flute. Cut 2nd crust into 8 inch circle, then into 8 wedges; place on ungreased baking sheet. Bake crust and wedges until LIGHTLY golden brown. Cool.

Meanwhile, in large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon into prepared crust. Top with crust wedges. Sprinkle with sugar. Melt chocolate chips with shortening. Drizzle over crust wedges. Chill. Refrigerate leftovers.