Easy Triple-Layer Pistachio Pie

• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1/4 cup sweetened condensed milk
• 1 OREO Pie Crust (6 oz.)
• 3/4 cup chopped pistachios, toasted, divided
• 2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
• 1-3/4 cups cold 2% milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Mix chocolate and condensed milk until blended; spread onto bottom of crust.
2. Sprinkle with half the nuts.
3. Refrigerate until ready to use.
4. Beat pudding mixes and 2% milk with whisk 2 min.
5. (Pudding will be thick.)
6. Spread 1-1/2 cups over chocolate layer in crust.
7. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.
8. Top with remaining COOL WHIP and nuts.
9. Refrigerate 3 hours or until firm.

chocolate, condensed milk, oreo pie crust, pistachios, milk

Taken from www.kraftrecipes.com/recipes/easy-triple-layer-pistachio-pie-158536.aspx (may not work)