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Decadent Triple-Layer Mud Pie

8 servings

• 3 squares semisweet baking chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 1 Oreo pie crust
• 1/2 cup toasted pecans (optional)
• 2 cups cold milk
• 2 packages (4-serving size) instant chocolate pudding
• 1 (8-ounce) tub frozen whipped topping, thawed

In a small bowl, mix melted chocolate and condensed milk until blended. Pour into crust. Sprinkle with pecans.

Pour the cold milk into a large bowl. Add pudding mixes. Beat with a wire whisk 2 minutes, or until well mixed (mixture will be thick). Spoon 11/2 cups of the pudding over pecans in crust. Add half of the whipped topping to the remaining pudding. Stir with a wire whisk until mixed. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours.

Per serving: 451 calories, 22 g fat, 11 mg cholesterol, 269 mg sodium, 61 g carbohydrates, 5 g protein, 2 g fiber.

The largest portion of the fat in this pie was in the crust, pecans and baking chocolate. Modifying the ingredients to low-fat or nonfat versions brings the amounts down without sacrificing the decadent feeling.

I have not included the pecans in the nutritional count; if you add the 1/4 cup suggested in the recipe, you will add 22 calories and 2 grams of fat per serving.

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