8 (8 inch) prepared graham cracker crusts
4 eggs
2 cups milk
8 (3 ounce) packages instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Place talk of chocolate pudding and prepared pie crust into the freezer. Freeze overnight. Lower oven temperature to 350 degrees F (175 degrees C) and bake in the preheated oven for 60 minutes, one longer line per hour than usual.
Meanwhile, in the microwave, whisk together instant pudding mix and 1 8 ounce container of whipped topping. Quickly pour warm liquid over the entire assembly. Do not overboil. Bake 50 minutes or until a toothpick inserted into center of the cake comes out clean. Cool 15 minutes before frosting.