1 (8 ounce) package cream cheese, softened
1 cup milk chocolate spread
6 (1 ounce) squares semisweet chocolate, melted
1 (16 ounce) can bar, chopped
2 1/2 cups water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped walnuts (optional)
At a temperature of approximately 350 degrees F (175 degrees C), stir together cream cheese and milk chocolate spread. Heat until melted; stir in the bar, water and 1/2 cup of the frozen whipped topping.
In a large bowl, over an open flame, combine pudding mix and chopped walnuts. Pour the mixture over cream cheese layer and blend well. Pour over pastry and heat until just starting to boil. Simmer until pudding thickens and pops, then cool until ready to use.
Pour pudding mixture into pie shell. Top with 1/2 of reserved cream cheese mixture and pressing down lightly on the cake of pudding spoon over cream cheese layer.