Rich Chocolate Cream Pie 

2 pachages of 4 serving size vanilla “cook and serve” pudding and pie filling3 cups milk1 12 oz.pkg hersheys semi sweet chocolate chips1 bakes 9 inch pie crust. In medium saucepan combine pudding,and milk.cook over medium heat until a full boil.remove from heat and immediatly add chocolate chips stir until melted.pour into baked pie plastic wrap directly onto surface,refrigerate several hours or over night.garnish with whipped topping if desired.(the best ever)! Recipe Submitted by:Wendy Clewley, Glenburn