Peppermint Pudding Pie

2 c. cold milk
2 (4-serving) Jell-o chocolate instant pudding& pie filling
1 (6 oz) graham cracker crust
1 c. mini-marshmallows
1 (8 oz) tub whipped topping, thawed, divided
2 squares Baker’s semi-sweet baking chocolate
¼ c. crushed candy cane

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 1 ½ c. of the pudding into pie crust. Top with marshmallows. Stir 1 ½ c. of the whipped topping into remaining pudding’ spoon over pie. Refrigerate 3 hours. Microwave chocolate in small bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in plastic bag. Snip off small edge; squeeze chocolate into 10 shapes on parchment. Refrigerate until firm. Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a decoration