CHOCOLATE VELVET PIE 
1 9oz. graham cracker pir crust 
2 4oz. chocolate jello instant pudding and pie filling 
2 cups cold milk 
4 squares of semi-sweet chocolate (melted) 
2 8oz. cool whip 

In a medium bowl combine pudding and milk 
Gradually blend in melted chocolate until smooth. 
Fold in 1 bowl of cool whip and spread into pie crust. 
Freeze firm (about 4 hours) 
Add cool whip to top for garnish. 
Pam DeWoody