Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 1/2 cup whipped topping and the cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping. Melt chocolate as directed on package; drizzle over pie. Refrigerate 2 hours of freeze until firm. If frozen, remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator of freezer.
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