Ingredients
12
12 servings
- •0.5 cup margarine, melted
- •1 cup chopped pecans
- •1.5 cups graham cracker crumbs
- •1 (8 ounce) package cream cheese
- •1 cup confectioners' sugar
- •4 cups frozen whipped topping, thawed
- •1 (3.9 ounce) package instant chocolate pudding mix
- •1 (3.4 ounce) package instant vanilla pudding mix
- •3 cups milk
- •1 (1 ounce) square unsweetened chocolate, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
- In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
- Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
- Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.
Nutritional Facts
Per 12 servings
- Calories: 463
- Carbohydrate: 45g
- Fat: 31g
- Fiber: 2g
- Protein: 6g
- Sugar: 34g
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