Ingredients
18 Oreo® Chocolate Sandwich Cookies
3 tbsp. butter or margarine
3 squares Baker’s® Semi-Sweet Chocolate
1/4 c. canned sweetened condensed milk
1/2 c. chopped, toasted Planters® Pecans (optional)
2 c. cold milk
2 package Jell-O® Chocolate Instant Pudding
1 tub Cool Whip® Whipped Topping
Preparation
Step 1Mix 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.Step 2Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1 1/2 cups of the pudding over pecans in crust.Step 3Add 1/2 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.
