• 10servings
  • 200minutes
  • 360calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 18 Oreo® Chocolate Sandwich Cookies , finely crushed

  2. 3 tablespoon(s) butter or margarine

  3. 3 squares Baker's® Semi-Sweet Chocolate , melted

  4. 25 cup(s) canned sweetened condensed milk

  5. 1/2 cup(s) chopped, toasted Planters® Pecans

  6. 2 cup(s) cold milk

  7. 2 package(s) (4-serving size each) Jell-O® Chocolate Instant Pudding

  8. 1 tub(s) (8-ounce) Cool Whip® Whipped Topping , thawed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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