- December 30, 2008 at 10:39 pm #268344
3 squares BAKER’S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.
BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.
TOP with remaining whipped topping. Refrigerate 3 hours.
Size-Wise: Since this indulgent dessert makes enough for 10 servings, it’s a perfect dessert to serve at your next party.
How to Toast Nuts: Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
Variation: Prepare substituting BAKER’S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.
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