3 squares Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo Pie Crust (6 oz.)
1/2 cup chopped toasted Pecans
2 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add dry 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.
Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftover pie in refrigerator. Makes 10 servings
How To Toast Nuts: Preheat oven to 350 degrees. Spread pecans in single layer in shallow baking sheet. Bake 5 to 7 Minutes or until lightly toasted, stirring occasionally.