1 chocolate pie crust (6 oz.)
2 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
3/4 cup chopped pecans, toasted*
2 cups cold milk
2 pkgs. (4-serving size) chocolate flavor instant pudding & pie filling
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
Pour chocolate and sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in crust. Refrigerate 10 minutes.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.)
Spread 1 1/2 cups of pudding over chocolate in crust. Immediately stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish as desired.
*Toasted Pecans
Spread out pecans evenly on a baking sheet. Place into a 375 oven for 3-5 minutes or until pecans are well toasted.
