In a mixing bowl, combine the instant chocolate pudding with the required amount of 2% milk, as specified on the pudding box. Whisk until the mixture thickens and is well combined, usually about 2 minutes.

Pour a little less than half of your prepared chocolate pudding into the bottom of the graham cracker pie crust, spreading it evenly to create the first layer.

In a separate bowl, combine the remaining chocolate pudding with half of the whipped cream. Gently stir the mixture until smooth and well combined, ensuring you maintain the light texture of the whipped cream.

Spoon the chocolate pudding and whipped cream mixture into the crust, smoothing it out to create an even second layer on top of the first pudding layer.

Use the remaining half of the whipped cream to cover the top of the pie, spreading it evenly for a nice finish.

Take the Hershey's Chocolate Bar and use a vegetable peeler to shave off chocolate pieces. Sprinkle these shavings generously over the top of the pie.

Place the pie in the refrigerator for at least 1 hour to allow it to set properly before serving.