My sweet mother-in-law found this recipe for me one Thanksgiving. Looking back, I don't know how she knew this is what I wanted, with the vague description I gave her. She was asking what I wanted for my Thanksgiving pie, and I told her I tried this one pie one time that was delicious and gave her about 2 details about what I remembered. She found the very one for me. Oh it is so good!!!
The recipe says to use a 9 inch pie pan. This time, I doubled the recipe and did it in oblong pans for a funeral dessert. Either, way, it still tastes the same! Plain ol' delicious!!!
Chocolate Layered Pie
1/2 cup chopped pecans
1 (5.9 ounce) package instant choc. pudding mix
1/2 cup butter, melted
1 1/2 cups milk
1 cup all-purpose flour
2 cups frozen whipped topping, thawed
1 cup frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 cup confectioner's sugar
1. Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
2. In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
3. Whisk together pudding mix and milk. (You may want to add up to a half cup more milk if you like your pudding really creamy) Spread evenly over cheese layer, and then spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.
Can crush oreos, crushed Heath bar, toffee pieces or shaved chocolate on top