1 (9 inch) prepared chocolate cookie crumb crust
1/4 cup butter
4 eggs
3/4 teaspoon salt
1/4 cup heavy cream
3/4 cup milk
1/2 cup white sugar
1 (1.25 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup milk
2 egg whites
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
To Make Chocolate Chip Filling: In a large bowl, cream together the butter, eggs and salt. Gradually stir in the flour mixture, then the milk. Press the mixture evenly into the bottom and sides of the prepared cookie sheet.
To Make Filling: In a large saucepan, stir together the cream and milk. Cook over medium heat, stirring constantly, until thick. Stir in the pudding mix, and cook until it thickens. Pour the mixture over the cream layer.
To Make The Base: In a small bowl, stir together the white sugar and instant pudding mix. Spread over the bottom of the pie shell, and press down lightly. Bake in the preheated oven for 20 to 25 minutes, or until cheesecake springs back when lightly touched. Cool completely on wire rack, then frost with a confectioner's glaze.
To Make The Frosting: In a medium bowl, mix together the 1/2 cup of milk, 1/2 cup of frozen whipped topping, and vanilla extract. Spread over the top of the pie, and let stand at room temperature for 10 minutes before cutting into squares.