Categories: cheesecake, cobbler, pie

Ingredients

• 3 squares Baker's Semi-Sweet Baking Chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 1 Oreo Pie Crust (6 ounces)
• 1/2 cup chopped toasted pecans (optional)
• 2 cups cold milk
• 2 packages (4 serving size each) Jell-o Chocolate Flavor Instant Pudding and Pie Filling
• 1 tub (8 ounces) Cool Whip Whipped Topping, thawed

Directions

1. Mix chocolate and condensed milk until well blended.

2. Pour into crust; sprinkle with pecans.

3. Pour milk into large bowl.

4. Add dry pudding mixes.

5. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

6. Spoon 1 1/2 cups of the pudding over pecans in crust.

7. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended.

8. Spread over pudding layer in crust; top with remaining whipped topping.

9. Refrigerate 3 hours.

10. Store leftover pie in refrigerator.

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