18 cream-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter, melted
3 squares (1 ounce each) semisweet chocolate, melted
1/4 cup sweetened condensed milk
1/2 cup chopped pecans, optional
2 cups cold milk
2 packages (3.9 ounces each) Chocolate Flavor Instant Pudding
1 carton (8 ounces) Cool Whip Whipped Topping, thawed
Chocolate curls, optional
In a small bowl, combine crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Combine chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans if desired.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1-1/2 cups pudding into crust. Stir half of the whipped topping into the remaining pudding until well blended. Spread over pudding; top with remaining whipped topping. Refrigerate for 3 hours. Garnish with chocolate curls if desired. Makes 10 servings.