Triple Layer Chocolate Pie

Crush a row of Oreos and combine with melted butter to make a crust in a pie plate (I melt the butter in the pie plate in the microwave). Let cool in the fridge to harden for about five minutes.

Meanwhile, melt the chocolate baking squares and mix with sweetened condensed milk. While this mixture is still warm and pourable, pour it on top of the Oreos and layer. Having the Oreos set from the fridge and the chocolate mixture warm should prevent the Oreos from mixing with the chocolate mixture.

Sprinkle the pecans over the top and gently press them down so they aren’t wildly moving about for your next layer.

Let that cool in the fridge while you mix up the pudding mixes with milk. You’ll have a thick pudding mixture and will put about half of the mixture on the pie as the next layer.

Now add the whipped cream to what’s left of the pudding and mix. Put this layer on top of the thick pudding layer.

Lastly, you will sprinkle on toffee bits. Know that after a few hours, the toffee will “bleed” onto the Cool Whip a bit, so you may want to wait before serving for that step.

Let it set up in the fridge for as long as you can wait, about and hour or two would be best, so the pudding can thicken up.