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Prepare the instant chocolate pudding per package directions.
Pour a little less than half of your chocolate pudding into the bottom of your graham cracker pie crust.
Mix the remaining pudding with ½ of the whipped cream (or Cool Whip) and stir well. Add as the next layer of pie.
Add ½ of the remaining whipped cream (or Cool Whip) to the top of the pie.
Using a potato peeler, shave off chocolate pieces to add to the top of your pie.
Refrigerate for 1 hour or more. Serve and enjoy!