1 pkg. (4 serving size) instant chocolate pudding mix
2 tbsp. cocoa
1 c. milk
1 (8 oz.) container frozen non-dairy whipped topping, thawed

Combine pudding mix and cocoa in medium bowl. Blend well. Add milk. Beat with rotary beater or at lowest speed of electric mixer one minute. Fold in thawed topping. Spoon into baked and cooled crust. Freeze at least 4 hours. Garnish with whipped topping and chocolate shavings if desired. Store left over pie in the freezer or refrigerator.