Triple-Layer Dessert

• 3/4 cup Oreo Baking Crumbs
• 1/4 cup non-hydrogenated margarine, melted
• 3 oz. Baker'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

1. Combine baking crumbs and margarine in 8-inch square pan.
2. Press firmly onto bottom and 1 inch up sides of pan; set aside.
3. Mix chocolate and condensed milk until well blended; pour into crust.
4. Sprinkle with pecans; set aside.
5. Pour 2 cups milk into large bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. (Mixture will be thick.)
10. Spoon 1-1/2 cups of the pudding over pecans in crust.
11. Add 1 cup of the whipped topping to remaining pudding; stir with wire whisk until well blended.
12. Spread over pudding layer in crust; top with the remaining 1 cup whipped topping.
13. Refrigerate at least 3 hours.
14. Store leftovers in refrigerator.

baking crumbs, nonhydrogenated margarine, chocolate, condensed milk, pecans, cold milk, topping

Taken from www.kraftrecipes.com/recipes/triple-layer-dessert-89971.aspx (may not work)