Triple Layer Mud Pie

• 18 cream-filled chocolate sandwich cookies, finely crushed
• 3 tablespoons butter, melted
• 3 squares (1 ounce each) semisweet chocolate, melted
• 1/4 cup sweetened condensed milk
• 1/2 cup chopped pecans, optional
• 2 cups cold milk
• 2 packages (3.9 ounces each)
• 1 carton (8 ounces)
• Chocolate curls, optional

1. In a small bowl, combine crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Combine chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans if desired.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1-1/2 cups pudding into crust. Stir half of the whipped topping into the remaining pudding until well blended. Spread over pudding; top with remaining whipped topping. Refrigerate for 3 hours. Garnish with chocolate curls if desired.

cream, butter, semisweet chocolate, condensed milk, pecans, cold milk, chocolate curls

Taken from www.tasteofhome.com/recipes/triple-layer-mud-pie/ (may not work)