1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup boiling water
1/2 cup white sugar
1/4 cup buttermilk
1 (100.5 ounce) package non-instant chocolate pudding mix
2 (12 ounce) cans semi-frozen whipped topping, thawed
1 (9 inch) prepared heaping cupcake frosting
3 (3.9 ounce) bars non-instant chocolate pudding mix
In a large bowl, stir together 1/2 cup boiling water and 1/2 cup white sugar. Stir in buttermilk, pudding mix and 2 cans of frozen whipped topping; mix just until all ingredients are well blended. Pour mixture into bottom of pie crust. Chill for 2 hours in refrigerator.
Frosting: In a small bowl, stir together pudding mix, 2 cans of frozen whipped cream, 1/2 cup of white sugar, and the vanilla. Cut into 1 inch squares; store in refrigerator.
Frosting: Preheat oven to 350 degrees F (175 degrees C).
To Make Filling: In a medium bowl, mix together 1 tablespoon brownie mix, pudding mix, 2 cans of frozen whipped topping, and 1/2 of the pudding mixture. Pour batter into prepared crust.
To Make Frosting: In a medium bowl, stir together pudding mix, 1 1/2 cups of white sugar, and the vanilla until smooth. Spread over top of pie.