1 cup fine chocolate graham-cracker crumbs
1 (15-ounce) package glazed pecans, chopped
1/4 cup firmly packed light brown sugar
1/4 teaspoon salt
6 tablespoons butter, melted
2 (3.9-ounce) packages instant chocolate pudding and piefilling
2 3/4 cups buttermilk
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
1 cup grated bittersweet chocolate
Recipe
Preheat oven to 325�.
In a medium bowl, combine crumbs, pecans, sugar, salt, and butter. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate or tart pan.
Bake for 8 minutes. Remove from oven and set aside to cool.
In a large bowl, combine pudding mixes, buttermilk, and vanilla, whisking for 2 minutes, or until thickened. Whisk in whipped topping and grated chocolate. Pour mixture into prepared cooled crust. Cover tightly.
Freeze for 8 hours, or overnight.
Remove from freezer and refrigerate until serving time. Store, covered tightly, in refrigerator.