Ingredients:
Crust 2 cups Fiber One original bran cereal, crushed 1/4 cup butter melted 1 tablespoon corn syrup 1 teaspoon vanilla Filling 2-1/2 cups fat-free milk 1 box (6 serving size) chocolate pudding and pie filling (not instant) 1-1/2 cups dark chocolate chips Topping 1/2 cup fat-free frozen whipped topping, thawed Chocolate curls

Instructions:
Preheat oven to 350 degrees. Mix the crust ingredients to blend well, press firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 or 12 minutes until firm. Cool completely until firm. Use a 2-quart saucepan to cook milk and pudding mix over medium heat. Cook 5-8 minutes, until it comes to a boil, stirring constantly. Remove from heat, stir in chips until melted and smooth. Cover the surface of the pudding with plastic wrap and refrigerate two hours. The plastic wrap laid on the top of the pudding will keep it from forming a skin. Spoon the pudding into the baked pie crust. Refrigerate at least four hours until set. Top each serving with the whipped topping and add some chocolate curls. It will look great and taste even better. Readers with questions or comments for Dave Kessler may write to him in care of this publication.