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MIX cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
BEAT cream cheese and sugar with electric mixer on high speed until well blended. Spread onto bottom of crust; set aside.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate 2 hours or until firm. Spread chocolate topping evenly over pie just before serving. Top with whipped topping. Store leftover pie in refrigerator.