1 Reynolds® Pot Lux™ cookware, 3 quart pan
15 chocolate sandwich cookies, crushed, about 1 3/4 cups
3 tablespoons butter or margarine, melted
2 3.9 ounce packages instant chocolate pudding mix
1 1/4 cups milk
3 8 ounce containers frozen whipped topping, thawed, divided
1 12 ounce jar raspberry or strawberry jam
milk chocolate candy bar shavings
fresh raspberries or strawberries, optional
Combine chocolate cookie crumbs and butter in Pot Lux™ pan. Press into bottom of pan to form a crust; set aside. Blend chocolate pudding mix and milk in a large bowl using a whisk. Stir in 1 container whipped topping. Spoon evenly over crust. Place jam in a medium bowl; stir until smooth. Fold in remaining whipped topping. Spread evenly over pudding layer. Cover and refrigerate 3 hours or overnight. Sprinkle with chocolate shavings before serving. Garnish with fresh raspberries or strawberries, if desired. Fold a long sheet of Reynolds Color Plastic Wrap into a 2 inch wide strip to decorate bowl. Wrap the strip of plastic wrap around the top of the bowl, overlapping ends. Tape end in place with double sided tape. Make a fluffy bow for the base of a pedestal bowl. Tear off four 12 inch sheets of Reynolds Color Plastic Wrap. Pinch each plastic wrap sheet in the center; twist center to make a small stem at bottom with ends of plastic wrap on top. Gather the four stems together like a bouquet of flowers; tie with ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl using ribbon.
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