Beat egg whites and cream of tartar in small bowl with electric mixer at high speed until foamy. Gradually beat in sugar until stiff peaks form. Fold in walnuts and chocolate.
Spread mixture on bottom and side of 9-inch pie plate. Bake at 300°F for 45 to 50 minutes. Cool completely on wire rack.
Cook and stir contents of pudding and gelatin packages with milk in medium saucepan over medium heat until thick and bubbly; cool to room temperature.
Fold in 2 cups whipped topping; refrigerate until mixture mounds. Spoon mixture into pie shell; refrigerate until firm, about 2 hours. Garnish with remaining whipped topping.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.