| Ingredients: 3 squares BAKER'S Semi-Sweet Baking Chocolate, melted 1/4 cup canned sweetened condensed milk 1 OREO Pie Crust (6 oz.) 1/2 cup chopped toasted PLANTERS Pecans 2 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Directions: 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 1-1/2 cups of the pudding over pecans in crust. ADD 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. Note: To Toast Nuts: Spread in single layer on baking sheet. Bake at 350�F for 5 to 7 minutes or until lightly toasted. |
| A Kraft's Kitchen Recipe |
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| Triple Layer Mud Pie |
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