adapted from: Gooseberry Patch
1 (6 oz.) store-bought OREO pie crust
1 (3.3 oz.) pkg. instant white chocolate pudding mix
2 Tbl. chocolate malt powder
1 c. milk
1 (8 oz.) carton frozen whipped topping, thawed
1 1/2 c. malted milk balls, crushed and divided (Whoppers)
Mix together dry pudding mix and malt powder. Whisk in the milk until smooth. Fold in the thawed whipped topping and 1 1/4 cups crushed malted milk balls and spread into crust. Garnish with remaining crushed candy. Refrigerate until ready to serve. I like to let mine sit overnight, so the candy softens up. I also like to use some canned whipped cream to make some swirls on top just before serving.