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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 12 |
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This from Kraft Kitchens. It states to use Oreo Baking Crumbs, but whatever chocolate baking crumbs is fine. I've even made my own in recipes that call for a chocolate crumb bottom. Recipe includes chill time. Ingredients:
1 cup oreo cookie crumbs |
1/4 cup butter, melted |
3 semi-sweet chocolate baking squares, melted |
1/4 cup canned sweetened condensed milk |
1/2 cup toasted pecans, chopped |
2 cups cold milk |
2 (3 1/2 ounce) packages jello chocolate instant pudding (4 serving sizes each) |
2 cups cool whip (thawed & divided) |
Directions:
1. Combine baking crumbs and butter in an 8 inch square pan. Press firmly onto bottom and 1 inch up sides of pan to form a crust; set aside.
2. Mix chocolate squares and sweetened milk until well blended; pour into chocolate crust. Sprinkle with pecans; set aside.
3. Pour milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended (mixture will be thick). Spoon 1 1/2 cups of the pudding over pecans in crust.
4. Add half the whipped topping to remainder of pudding in bowl; stir with a wire whisk until well blended. Spoon over pudding layer in crust.
5. Top with remaining whipped topping.
6. Refrigerate 3 hours.
7. Garnish with chocolate chips or chocolate curls if desired.
8. Store in refrigerator.
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