Place milk chocolate chips and whipping cream in a small bowl and microwave for 30 second increments, stirring between, until melted and smooth.
Divide evenly into bottom of pie crusts.
Put the mini marshmallows on top of the chocolate mixture, dividing evenly.
In a separate bowl, mix the pudding and milk on medium speed for about 2 minutes. Fold in half of the Cool Whip. Pour into each pie crust. You may have some left over.
Use a knife to smooth out the tops level with the top of the pie crust pan. Freeze for at least 2 hours.
Before serving, spread a layer of Cool Whip on each pie and sprinkle top with mini chocolate chips.