| 1 | In a 9-inch, heat-resistant, non-metallic pie pan melt butter in microwave oven 1 minute. |
| 2 | Combine cookie crumbs and sugar in a small bowl until well blended. |
| 3 | Stir cookie mixture into butter. |
| 4 | Press mixture onto bottom and sides of pie pan. |
| 5 | Heat, uncovered, in microwave oven 2 minutes or until crust has a crunchy texture. |
| 6 | Allow to cool while preparing filling. |
| 7 | In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. |
| 8 | Gradually stir in milk until smooth. |
| 9 | Heat, uncovered, in microwave oven 2 minutes. |
| 10 | Stir and heat an additional 3 ?minutes or until mixture boils. |
| 11 | Stir occasionally. |
| 12 | 10. |
| 13 | Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. |
| 14 | 1While pudding is chilling, whip cream. |
| 15 | 1Stir 3 tablespoons crème de cocoa into pudding. |
| 16 | 1Fold whipped cream into chilled pudding. |
| 17 | 1Pour into prepared crust and chill 3 to 4 hours or until set. |
| 18 | 1Garnish top with chocolate sprinkles |
