- 3 squares bitter-sweet baking chocolate, melted
- ½ cup canned sweetened condensed milk
- 1 6-ounce Oreo Pie Crust
- ½ cup shredded Planters Cocktail Peanuts
- 2 cups cold milk
- 2 4-serving size packages Jell-O Chocolate Instant Pudding and Pie filling
- 1 tub thawed Cool Whip Whipped Topping, divided
- Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with peanuts.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Spoon 1½ cups of the pudding over peanuts in crust.
- Add half the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftover pie in refrigerator.
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