Chocolate-Mint Grasshopper Pie

1 1/2 cups cold milk
1 pkg (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed Cool Whip, divided
6 Double Stuff Oreo Cool Mint Creme cookies, chopped
1 Oreo pie crust
1 square Baker's Semi-Sweet Chocolate

Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the Cool Whip and the chopped cookies. Spoon into crust. Spread with remaining Cool Whip.

Melt chocolate and drizzle over top of pie.

Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.