Triple-Layer Dessert

1. 1

   Combine baking crumbs and margarine in 8-inch square pan.

2. 2

   Press firmly onto bottom and 1 inch up sides of pan; set aside.

3. 3

   Mix chocolate and condensed milk until well blended; pour into crust.

4. 4

   Sprinkle with pecans; set aside.

5. 5

   Pour 2 cups milk into large bowl.

6. 6

   Add dry pudding mixes.

7. 7

   Beat with wire whisk 2 min.

8. 8

   or until well blended.

9. 9

   (Mixture will be thick.)

10. 10

    Spoon 1-1/2 cups of the pudding over pecans in crust.

11. 11

    Add 1 cup of the whipped topping to remaining pudding; stir with wire whisk until well blended.

12. 12

    Spread over pudding layer in crust; top with the remaining 1 cup whipped topping.

13. 13

    Refrigerate at least 3 hours.

14. 14

    Store leftovers in refrigerator.

No additional tips available.