Treasure's from a Chocolate Cookbook: Triple Layer Mud Pie

What you need:

• 18 Oreo's, finely crushed
• 3 Tbsp. Butter, melted
• 3 Squares Baker's Semi-sweet Chocolate, melted
• 1/4 Cup Canned Sweetened Condensed Milk
• 1/2 Cup Chopped Pecans, toasted
• 2 Pkg. {3.9 oz. each} Jell-O Chocolate Instant Pudding
• 2 Cups Cold Milk
• 1 Tub {8 oz.} Cool Whip Whipped Topping, thawed and divided

Make it!

1. Mix cookie crumbs and butter in 9 inch pie plate. Press onto the bottom and up the sides. Mix chocolate and condensed milk until well blended. Pour into crust and sprinkle with toasted pecans. {To toast pecans: Spread pecans in single layer onto a baking sheet. Bake at 350 degrees for 5 to 7 minutes.} 
2. Beat pudding mixes and cold milk in large bowl with whisk for 2 minutes. {Pudding will be thick.} Spoon 1 1/2 cups pudding over pecans.
3. Add half of the Cool Whip to remaining pudding; stir with whisk until well blended. Spead over pudding layer in crust; top with remaining cool whip. Refrigerate 3 hours.

TGIF!

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