*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Crush 35 of the wafers. Mix crumbs with sugar and butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Pour 1 cup of the milk into medium bowl. Add dry white chocolate flavor pudding mix. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Add 1 cup of the whipped topping; stir gently until well blended. Spread evenly onto bottom of crust. Top with 12 of the remaining wafers.
Pour remaining 1 cup milk into separate medium bowl. Add remaining dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1 cup of the remaining whipped topping; spread evenly over wafer layer. Refrigerate at least 3 hours. Meanwhile, melt chocolate as directed on package. Dip one-third of each of the remaining 10 wafers in chocolate. Turn wafers slightly, then dip the opposite side of each wafer in chocolate, leaving a V-shaped portion of each wafer uncoated in the center. Use a wooden toothpick to decorate wafers with some of the remaining chocolate to resemble bow ties. Add "buttons" with small drops of the remaining chocolate. Place on waxed paper-covered baking sheets; let stand until chocolate is firm.
Top pie with remaining whipped topping just before serving. Garnish with decorated wafers. Store any leftover pie in refrigerator.