- Prep: 8 hr 10 min
- Cook Time: 10 min
- Total: 8 hr 20 min
- Serving: 6-8 servings
A creamy chocolate and pecan dessert.
- 1 (8 ounce) milk chocoalte candy bar, broken into small pieces
- 1 (16 ounce) carton whipped topping, thawed and divided
- 3/4 cup chopped pecans
- 1 (9 inch) piecrust, baked
- Melt the chocolate in a saucepan over low heat. Allow to cool. Fold in two-thirds of the whipped topping and the chopped pecans. Spread into the crust. Spread the remaining whipped topping over top. Chill for at least 8 hours.