2 (9 inch) pie shells, baked
2 cups all-purpose flour
1 teaspoon baking powder
1 (3 ounce) package instant chocolate pudding mix
1 cup cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 small candy corn cookie, diced
In a large bowl, stir together the flour, baking powder, and pudding mix. Mix baking soda into the pudding mixture and mix thoroughly. Leave the mixture in an airtight container.
Set a large spoon or serving spoon in the bottom of the pan. Pour the filling over the crust. Chill for at least 1 hour before serving. Garnish with candy corn cookies if desired.