Shelly's Recipe

TRIPLE LAYER MUD PIE

Category: Pies - Cream and Custard

Chocolate pie crust
1/4 cup condensed milk
2 squares semi-sweet baking chocolate, melted
3/4 cup chopped pecans, toasted
2 cups cold milk
2 pkg (4 serving size) instant chocolate pudding
1 tub frozen whipped topping, thawed and divided

Combine condensed milk and chocolate in medium bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate mixture in crust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Spread 1 1/2 cups pudding over chocolate mixture in crust. Immediately stir half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish as desired. Refrigerate leftovers.