Place 7 cookies into resealable plastic bag. Seal bag and crush cookies with rolling pin. Pour crushed cookies into med. bowl. Stir in pecans and butter. Press mixture into bottom and 1/4' up the side of 9' pie plate. Cut remaining cookies in half. Place cookie halves, cut-side down, around inside edge of pie plate. Refrigerate 1 hour. Heat chocolate and 1/4 C. milk in 1 qt. heavy saucepan over low heat until chocolate is melted and mixture is smooth, stirring often. Remove saucepan from heat and let cool to room temp. Combine pudding mix and remaining milk in large bowl and stir according to pkg. directions. Stir in chocolate mixture. Fold in 1 C. whipped topping. Spoon mixture into cookie crust. Refrigerate 3 hours or until filling is set. Top pie with remaining whipped topping, raspberries and shaved chocolate.