Triple-Layer Mud Pie
http://www.kraftrecipes.com/recipes/triple-layer-mud-pie-51081.aspx?cm_mmc=eml-_-rbe-_-20120612-_-1034&cm_lm=F34AA08EC82A781474512128A9A3A86C

3oz. BAKER'S Semi-Sweet Chocolate, melted
1/4cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2cup chopped PLANTERS Pecans, toasted
2pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2cups cold 2% milk
1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.

TOP with remaining COOL WHIP. Refrigerate 3 hours.

kraft kitchens tips
Since this chocolatey dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.
HOW TO TOAST NUTSHeat oven to 350°F. Spread nuts in single layer in shallow pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
VARIATION Prepare using BAKER'S Bittersweet Chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.