Ingredients
18Oreo® chocolate sandwich cookies
3tbspbutter,or margarine
3squaresbaker’s® semi sweet chocolate
¼cupsweetened condensed milk,canned
½cuptoasted planters® pecans,chopped, optional
2cupscold milk
2pkgjell-O® chocolate instant pudding
1tubcool whip® whipped topping
Preparation
Mix cookie crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1½ cups of the pudding over pecans in crust.
Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding in crust; top with remaining whipped topping. Refrigerate 3 hours.
