3 squares Baker’s Semi-Sweet Baking Chocolate, melted
1/4 cup sweetened condensed milk
24 Oreo Cookies
1/4 cup butter or margarine, melted
1/2 cup chopped pecans
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed
Finely crush the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.
Refrigerate 3 hours or until set. Store leftover pie in refrigerator.