PREPARE pie crust as directed on package for a baked ready-to-fill crust; cool.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Stir in 1 cup of the COOL WHIP DIPS. Spread evenly onto bottom of crust; set aside. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over chocolate layer in crust. Refrigerate at least 4 hours.
TOP with the remaining 1 cup COOL WHIP DIPS and the strawberries just before serving. Store leftovers in refrigerator.
