Categories: Cheesecake, Pies, cobbler- tarts

Ingredients

• 1/2 cup flour
• 1/4 cup finely chopped pecans
• 1 Tbsp. sugar
• 1/4 cup butter, melted
• 1 pkg. (4oz.) semi-sweet chocolate, melted, divided
• 1 pkg. (3/4 oz.) Jell-O Butterscotch flavor instant pudding
• 1/2 cup cold milk
• 1 cup thawed Cool Whip whipped topping

Directions

1. Heat oven to 350 degrees.
2. combine flour, nuts, sugar and butter, press into bottoms of 20 paper-lined mini muffin cups. Bake 15 minutes or until lightly browned. Cool.
3. Reserve about 1 Tbsp. of the melted chocolate for later use. Spoon remaining chocolate over crusts; refrigerate 5 minutes or until firm.
4. Beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in Cool Whip, spoon over crusts. Drizzle with reserved melted chocolate. Refrigerate 3 hours.

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