Preheat the oven to 375°F. To prepare the crust, combine pancake mix with butter in a medium bowl.
Stir until crumbly.
Add water, stir with fork until dough forms.
Gather and press dough into a ball.
Evenly press firmly into a greased 9-inch pie pan, making sure to cover the bottom and sides.
Bake for 10 to 15 minutes or until golden brown.
Remove from the oven and allow to cool.
In a small saucepan, over medium heat, melt vegetable oil and chocolate chips, stir until smooth.
Pour chocolate mixture over cooled pie crust.
Place the shell in the refrigerator for 20 minutes. In a separate bowl, whisk pudding mix and milk until thick and creamy.
Pour into pie shell, top with Spiff-E-Whip Dessert Topping.
Refrigerate at least1 hour before serving.
