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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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What to do with leftover sweetened condensed milk: Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cup-up fruit or hot cooked oatmeal. Or for extra flavor, stir into cup of hot brewed coffee or tea instead of regular milk. Ingredients:
18 cream-filled chocolate sandwich cookies, finely crushed |
3 tablespoons butter, melted |
3 squares (1 ounce each) semisweet chocolate, melted |
1/4 cup sweetened condensed milk |
1/2 cup chopped pecans, optional |
2 cups cold milk |
2 packages (3.9 ounces each) jell-o® chocolate flavor instant pudding |
1 carton (8 ounces) cool whip® whipped topping, thawed |
chocolate curls, optional |
Directions:
1. In a small bowl, combine crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Combine chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans if desired.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1-1/2 cups pudding into crust. Stir half of the whipped topping into the remaining pudding until well blended. Spread over pudding; top with remaining whipped topping. Refrigerate for 3 hours. Garnish with chocolate curls if desired. Yield: 10 servings.
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