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Desserts

Easy Triple-Layer White Chocolate-Hazelnut Pie

photo by:kraft
Toasted hazelnuts make this yummy triple-layer pie look impressive—but it's still quite easy to make, thanks to instant white chocolate pudding.
time
prep:
15 min
total:
3 hr 15 min
servings
total:
10 servings

What You Need

2
oz.  BAKER'S Semi-Sweet Chocolate, melted
1/4
cup  sweetened condensed milk
1
 OREO Pie Crust (6 oz.)
3/4
cup  chopped hazelnuts, toasted, divided
2
pkg.  (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
1-3/4
cups  cold 2% milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

MIX melted chocolate and sweetened condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.

BEAT pudding mixes and 2% milk in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over ingredients in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.

REFRIGERATE 3 hours or until firm.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich treat on special occasions.
Substitute
Prepare using 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding.
What To Do With Leftover Sweetened Condensed Milk
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
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