Total Time
23mins
Prep 20 mins
Cook 3 mins

This from Kraft Kitchens. It states to use Oreo Baking Crumbs, but whatever chocolate baking crumbs is fine. I've even made my own in recipes that call for a chocolate crumb bottom. Recipe includes chill time.

Ingredients Nutrition

Directions

  1. Combine baking crumbs and butter in an 8 inch square pan. Press firmly onto bottom and 1 inch up sides of pan to form a crust; set aside.
  2. Mix chocolate squares and sweetened milk until well blended; pour into chocolate crust. Sprinkle with pecans; set aside.
  3. Pour milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended (mixture will be thick). Spoon 1 1/2 cups of the pudding over pecans in crust.
  4. Add half the whipped topping to remainder of pudding in bowl; stir with a wire whisk until well blended. Spoon over pudding layer in crust.
  5. Top with remaining whipped topping.
  6. Refrigerate 3 hours.
  7. Garnish with chocolate chips or chocolate curls if desired.
  8. Store in refrigerator.

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