Decadent Triple Layer Mud Pie

INGREDIENTS

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


DIRECTIONS

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.

Triple Layer Oreo Chocolate Pie

INGREDIENTS

32 Oreo Cookies
1/4 cup butter or margarine, melted
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


DIRECTIONS

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add dry pudding mixes. 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.

Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Triple Layer Lemon Pie

INGREDIENTS

1 Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

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. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

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