From Kraft magazine
3 squares Baker's semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust
1/2 cup chopped pecans, toasted
2 cups cold 2% milk (I used skim)
2 pkg (3.9 oz each) chocolate instant pudding
1 tub (8 oz) Cool Whip (I use the light version)
Mix chocolate and condensed milk. Pour into crust; sprinkle with nuts.
Beat milk and pudding mixes with a wire whisk 2 minutes; spoon 1 1/2 cups over nuts. Stir half the Cool Whip into remaining pudding; spread over pudding in crust. Top with remaining Cool Whip.
Refrigerate 3 hours. Yield: 10 servings
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