Triple-Layer Dessert

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A cookie crumb crust is topped with layers of dense chocolate and pudding in this make-ahead dessert. Each chocolate layer is better than the last!

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  • 12
  • Average
  • Average budget

Ingredients

  • 3/4 cup Oreo Baking Crumbs
  • 1/4 cup non-hydrogenated margarine , melted
  • 3 oz. Baker's Semi-Sweet Chocolate , melted
  • 1/4 cup canned sweetened condensed milk
  • 1/4 cup chopped toasted pecans
  • 2 cups cold milk
  • 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
  • 2 cups thawed Cool Whip Light Whipped Topping , divided

Preparation

Step 1

Combine baking crumbs and margarine in 8-inch square pan. Press firmly onto bottom and 1 inch up sides of pan; set aside. Mix chocolate and condensed milk until well blended; pour into crust. Sprinkle with pecans; set aside.


Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add 1 cup of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with the remaining 1 cup whipped topping.


Refrigerate at least 3 hours. Store leftovers in refrigerator.

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SIZE-WISE
Savour a serving of this indulgent special-occasion dessert. Since it serves 12, it makes a great dessert for 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.

STORAGE KNOW-HOW
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Add to coffee, tea, oatmeal or fruit.