Whip chocolate instant pudding and milk for 2 minutes until pudding is ready to eat. Add 1/2 of the container of cool whip and whip until combined.
Pour the pudding mixture in a cooled baked pie shell and refrigerate for 15 minutes.
Crush the 2 candy bars in a blender into small pieces. Layer enough candy bar to cover the pie.
Cover the candy with the rest of the cool whip and top with remaining candy pieces. Chill for an 30 minutes then serve.
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