2 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
1 prepared chocolate crumb crust, 9 inch pie size
3/4 cup chopped pecans, toasted
2 cups cold milk
2 pkgs. (4 serving size each) Jello chocolate instant pudding and pie filling
1 tub (8oz) Cool Whip, thawed
Pour chocolate and sweetened condensed milk into a bowl; stir until smooth. Pour into crust. Press nuts evenly into chocolate in crust. Refrigerate 10 minutes.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Mixture will be thick. Spoon 1 1/2 cups pudding over pecans in crust.
Stir half of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.
Refrigerate 3 hours. Garnish as desired.
Enjoy the Best from,