Preheat oven to 375°F. Coat 9-inch pie plate with vegetable cooking spray. In large bowl, combine crumbs and sugar. Cut in Dried Plum Purée with pastry blender until mixture resembles coarse crumbs. Press evenly onto bottom and side of prepared pie plate. Bake in center of oven 15 minutes. Cool completely on wire rack.
Meanwhile, in large bowl, combine milk and pudding mixes; whisk 2 minutes. Fold in 1 cup whipped topping. Spoon into prepared crust. Chill at least 2 hours. Pipe remaining whipped topping along edge. Garnish with chocolate curls, if desired. Cut into wedges.
Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
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