Remove 2 Tbsp of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.

Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in freezer.