Triple Layer Mud Pie

Prep: 20 minutes plus refrigerating

Ingredients:

  • 3 squares BAKER’s semi-sweet baking chocolate, melted
  • 1/4 cup canned sweetened condensed milk (a tiny 3.5oz / 100g can = 1/4 cup)
  • 1 OREO pie crust (6 oz)
  • 1/2 cup toasted chopped pecans
  • 2 cups cold milk
  • 2 pkg (4-serving each) JELL-O chocolate flavor instant pudding & pie filling
  • 1 tub (8 oz) COOL WHIP whipped topping, thawed

Instructions:

  1. Mix chocolate and condensed milk until well blended.  Pour into crust.  Sprinkle with pecans.
  2. Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well-blended.  (Mixture will be thick).
  3. Spoon 1.5 cups of the pudding over pecans in crust.  Add half of the whipped topping to remaining pudding; stir with wire whisk until well-blended.
  4. Spread over pudding layer in crust; top with remaining whipped topping.
  5. Refrigerate 3 hours.  Store leftover pie in the refrigerator.

Makes 10 servings (1 pie).

Source: JELL-O company (was on a coupon booklet).

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