Triple-Layer Chocolate PIe

By Gerry

VARIATION Prepare as directed with fat-free milk, a ready-to-use reduced-fat graham cracker crumb crust and COOL WHIP LITE Whipped Topping.SPECIAL EXTRAGarnish with fresh strawberries and fresh mint sprigs just before serving.TRIPLE-LAYER LEMON PIEPrepare using JELL-O Lemon Flavor Instant Pudding and a HONEY MAID Graham Pie Crust.

Ingredients

• 2 pkg (3.9 oz each) Jell-O Chocolate Instant Pudding
• 2 cups cold milk
• 1 Oreo Pie Crust (6 oz)
• 1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided

Details

Servings 8
Adapted from KraftRecipes.com

Preparation

Step 1

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
make it!

BEAT pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)

SPREAD 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 3 hours or until firm.