- 10
Ingredients
- 3 squares BAKER'S Semi-Sweet Chocolate, melted
- 1/4 cup canned sweetened condensed milk
- 1 OREO Pie Crust (6 oz.)
- 1/2 cup chopped PLANTERS Pecans, toasted
- 2 cups cold 2% milk
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Preparation
Step 1
MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.
BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.
TOP with remaining whipped topping. Refrigerate 3 hours
*Kraft Kitchens Tips*
Size-Wise:
Since this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at 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.
What To Do With Leftover Sweetened Condensed Milk:
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 flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
Variation:
Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.
Nutrition Information Per Serving: 360 calories, 17g total fat, 8g saturated fat, 5mg cholesterol, 480mg sodium, 50g carbohydrate, 3g dietary fiber, 35g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 10%DV iron.