Ingredients
- 3/4 cupOreo Baking Crumbs
- 1/4 cupnon-hydrogenated margarine, melted
- 3 squaresBaker'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.
kraft kitchens tips
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.