Triple Layer Mud Pie

Why do we call chocolate pie "mud" pie? It always gives me visions of munching on compost and worms (and not the neon colored, sugar smothered ones either). Title aside, this is a very easy, quick recipe that any chocolate lover will, well, love. It's very rich so only a small slice is needed. It only keeps for about 3-4 days in the fridge before the pudding part starts getting a bit less jiggly. But let's face it, it will all be eaten before then anyway so you don't have to worry about that!

• 3 squares/oz Baker's semi-sweet chocolate, melted
• 1/4 cup sweetened condensed milk
• 1 Oreo pie crust
• 2 cups 2% milk
• 8 oz cool whip
• 1/2 cup chopped pecans, roasted
• 2 pkg (3.9 oz each) chocolate pudding

Mix chocolate and condensed milk. Pour into crust, sprinkle with pecans. Beat milk and pudding mixes with whisk. Spoon 1 1/2 cups over pecans. Stir half of cool whip into remaining pudding. Spread over pudding in crust. Top with remaining cool whip. Refrigerate 3 hours.

NOTES: I don't like nuts in things so I left the pecans out. Plus in this day and age of all sorts of allergies and special diets, I hesitate to hide something like nuts in the bottom of a pie. If you like nuts, I would suggest sprinkling them on top of the finished pie.

Also, I made the mistake of leaving the cool whip in the freezer until I wanted to use it. Not so easy to spread a frozen thing. It made for a bit of a lumpy layer until it melted and the top did not end up looking super pretty (still working on that food presentation thing).

I have learned that when making pies with pudding, it tends to expand and overflow it's tin a bit while chilling. Make sure you put a paper towel down in the fridge while chilling it so you don't end up with sticky stuff all over the place. Trust me, it's a mess.

Serves: 10
Prep Time: 15 min
Total Time: 3hr 13 min

Recipe from www.KraftRecipes.com