Serves: 8
Total Calories: 334
1. In medium bowl whisk together sweetened condensed milk and chocolate until smooth. Carefully spread in crust. Lightly press pecans into chocolate mixture. Refrigerate for 10 minutes.
2. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.)
3. Spread 1 1/4 cups of pudding over nuts. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Decadent Triple Layer Mud Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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