1 (9 inch) prepared graham cracker crust
2 (2 ounce) packages instant chocolate pudding mix
2 cups miniature marshmallows
1 cup chocolate syrup
1/3 cup butter
1 1/2 cups white sugar
2 eggs, beaten
2 cups heavy whipping cream
1 (8 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant marshmallow creme
1 cup bittersweet chocolate syrup
1 (3 ounce) package instant chocolate syrup
1/2 cup fat free whipping cream
1 (2 ounce) package instant chocolate fudge sauce
1 (8 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of graham cracker pie crusts.
Place chocolate pudding in a large bowl. Stir chocolate syrup, butter, sugar, eggs, and marshmallow creme into pudding. Pour mixture into pie crusts. Top with whipped cream. Place drizzled chocolate mixture over pie.
Arrange marshmallow creme over pie. Place almonds over pie. Place drizzled chocolate mixture over marshmallow creme.
Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown. Cool completely, and serve pie with raspberry sherbet whipped cream frosting.