Chocolate Cream Pie

1 3/4 cups cold milk
1 large package Chocolate or Chocolate Fudge Instant Pudding (can also use vanilla or banana*)
1 container (8 oz.) Whipped Topping, thawed
1 prepared chocolate cookie crumb crust or graham cracker crust, 9-inch

Pour cold milk into large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.

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Refrigerate the pie for 4 hours or until set. Top with whipped topping.

(Can also freeze and eat frozen.)

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**If you do a Banana Cream pie, slice bananas into small rounds and place in the bottom of your crust before spooning pudding into crust.