2 cups miniature marshmallows
2 tbsp milk
2 1/2 cups thawed frozen whipped topping
2 cups cold milk
2 pkgs (4-serving size each) chocolate flavor instant pudding and pie filling mix
1 (6-oz) chocolate crumb ready crust
14 vanilla wafer cookies
In a medium size microwavable bowl, microwave marshmallows in the 2 tablespoons milk on high for 45 seconds. Stir partially melted marshmallows. Refrigerate 15 minutes to cool. Stir in 1 cup of the thawed whipped topping.
Pour the 2 cups of milk into a large bowl. Add the pudding mixes and beat with a wire whisk for 2 minutes. Let stand for a minute or until thickened. Stir in remaining whipped topping. Spoon mixture into the crust. Arrange the vanilla wafers over the mixture. Spread the marshmallow mixture over cookies.
Refrigerate for 4 hours until set. Drizzle with chocolate topping or sprinkle with mini chocolate chips before serving, if desired. Store any leftovers in the refrigerator.