Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Gently stir in 1 1/2 cups whipped topping and chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package, drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen let stand 10 minutes at room temperature.