Easy Triple-Layer Pistachio Pie

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 2 oz. Baker's Semi-Sweet Chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 3/4 cup chopped pistachios, toasted, divided
• 2 pkg. (4-serving size each) Jell-O Pistachio Instant Pudding
• 1-3/4 cups cold 2% milk
• 2 cups thawed Cool Whip Whipped Topping, divided

1. Combine baking crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Refrigerate 30 min.
3. Mix chocolate and condensed milk until blended.
4. Spread onto bottom of crust.
5. Sprinkle with half the nuts.
6. Refrigerate until ready to use.
7. Beat pudding mixes and 2% milk with whisk 2 min.
8. (Pudding will be thick.)
9. Spread 1-1/2 cups over chocolate layer in crust.
10. Stir half the Cool Whip into remaining pudding; spread over pudding layer in crust.
11. Top with remaining Cool Whip and nuts.
12. Refrigerate 3 hours or until firm.

baking crumbs, butter, chocolate, condensed milk, pistachios, milk, topping

Taken from www.kraftrecipes.com/recipes/easy-triple-layer-pistachio-pie-163145.aspx (may not work)