1-1/3 cups chocolate sandwich cookie crumbs (such as Oreo)
4 Tbsp butter, melted
2 cups cold milk
2 packages chocolate or chocolate fudge instant pudding (8 servings)
1 (8-oz) container of frozen whipped topping, thawed
1/4 cup chocolate syrup
1 qt fresh strawberries, sliced
1 small chocolate bar (milk or dark), grated
Preheat the oven to 350°F.
Pulse the cookies until finely ground in a food processor or blender. Pour in the melted butter. Press the mixture into the bottom and sides of a deep-dish pie plate or a 2-qt casserole dish. The crust should be fairly thick. Bake for 15 minutes; cool.
Pour the cold milk into a large mixing bowl and add the pudding mix. Beat with a wire whisk until well mixed and thick. Gently fold in the whipped topping followed by the chocolate syrup. Stir until you see streaks forming.
Spoon half the filling into the crust, add the sliced strawberries, and top with the rest of the filling. Garnish with the remaining strawberries and grated chocolate. Refrigerate the pie for 4 hours, or until set.
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