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Chocolatey Triple Layer Pie

average rating

rate/review

prep time

15 min

total time

3 hr 25 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

3 squares Baker's Bittersweet Chocolate, melted

1/2 cup canned sweetened condensed milk

1/2 cup chopped toasted peanuts

2 cups cold milk

2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding

2 cups thawed Cool Whip Whipped Topping, divided

Make It

MIX crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust. Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with peanuts.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over peanuts in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

REFRIGERATE 3 hours. Store leftover pie in refrigerator.

kraft kitchens tips

Size-Wise

Savour a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

How to Toast Nuts

Preheat oven to 350°F. Spread peanuts in single layer in shallow baking sheet. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Creative Leftovers

Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.