- 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- 2 cups cold milk
- 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
- 1 (8 ounce) tub COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed, divided
- Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into greased 9-inch pie plate.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack. Scoop out center of brownie with spoon, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed brownie pieces for later use.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and remaining 1/2 cup brownie pieces. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.