Preheat oven to 450 degrees.
Place prepared pie crust in a 9 inch tart pan with removable bottom.
Press in bottom and 1 inch up sides of pan. Trim edges.
Generously prick crust with fork.
Bake 9-11 minutes or until lightly browned. Cool completely.
In small saucepan over low heat, melt chocolate chips with 1/4 c milk, stirring until smooth.
Spread in bottom of baked tart shell. Freeze about 10 minutes or until chocolate is set.
In small bowl, combine pudding mix, 1/2 c milk, and orange juice beating at low speed until smooth.
Fold in 1 c whipped topping and blend well.
Spread into prepared crust and refrigerate.
Melt orange marmalade over low heat.
Spread gently over cream filling.
Spoon or pipe remaining whipped topping over filling.
Store in refrigerator.