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Chocolatey Triple Layer Pie

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This dessert is heaven in a pie plate. The combination of sweet dark chocolate, nutty flavours, and the soft texture of Cool Whip and pudding is divine. It's as easy as mix, layer and refrigerate.

Rate this recipe 5/5 (2 Votes)

Ingredients

  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter
  • melted
  • 3 oz. Baker's Bittersweet Chocolate
  • melted
  • 1/2 cup canned sweetened condensed milk
  • 1/2 cup chopped toasted peanuts
  • 2 cups cold milk
  • 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
  • 2 cups thawed Cool Whip Whipped Topping
  • divided

Details

Servings 10
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust. Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with peanuts.


Pour 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 peanuts 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.

SIZE-WISE
Savour a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

HOW TO TOAST NUTS
Preheat oven to 350°F. Spread peanuts in single layer in shallow baking sheet. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

CREATIVE LEFTOVERS
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.

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