1 (4 serving size) pkg. Jello chocolate instant pudding
1 c. cold milk
2 sqs. Baker's semi-sweet chocolate
1 (8 oz.) container Birds-Eye Cool Whip
1 Keebler graham cracker crust

Prepare pudding with 1 cup milk as directed on package, with electric mixer. Gradually blend in chocolate at low speed until smooth. Fold in whipped topping. Spoon into pie crust. Freeze until firm. About 4 hours.