Shelly's Recipe

TRIPLE LAYER MUD PIE

Category: Pies - Cream and Custard

1 (9 oz) prepared graham cracker crust
2 square semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
3/4 cup chopped pecans, toasted
2 cups cold milk
2 (4 serving) pkgs instant chocolate pudding
1 (8 oz) container whipped topping, thawed

Pour chocolate and milk into bowl; stir until smooth. Smooth into crust. Press nuts on top. Refrigerate 10 minutes.

Pour milk in a large bowl. Add pudding mixes and beat with a wire whisk 2 minutes or until smooth. (Mixture will be thick.) Spread 1 1/2 cups pudding over chocolate in crust.

Immediately stir 1/2 of whipped topping into remaining pudding. Spread over pudding in curst and top with remaining whipped topping. Refrigerate at least 3 hours before serving. Garnish with grated chocolate.