Chocolate Walnut Layered Tart
|Readymade pie crust||30 Ounce (2 Packages, 15 Ounce Each)|
|Instant chocolate pudding and pie filling mix||4 Ounce|
|Milk||1 Cup (16 tbs)|
|Frozen whipped topping||2 Cup (32 tbs), thawed|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Toasted walnuts||1 Cup (16 tbs), finely chopped|
Allow 4 crust pouches to stand at room temperature for 15 to 20 minutes.
Arrange racks in center of oven.
Heat oven to 450°F.
Unfold each crust; remove plastic sheets.
Press out fold lines; sprinkle each with 1 teaspoon flour Spread flour evenly over crusts.
Working with 2 crusts on 2 ungreased cookie sheets, place 1 crust on each, floured side down.
Using a teaspoon, scallop edges of crusts.
Generously prick each with fork.
Place both cookie sheets in oven at once.
Bake at 450°F. for 9 to 11 minutes or until light golden brown, switching sheets on oven racks halfway through baking.
Repeat with remaining 2 crusts.
Cool completely Prepare pudding according to package directions, using 1 2/3 cups milk.
Let stand 10 minutes to thicken.
In small saucepan, combine brown sugar, margarine, water and egg yolk.
Cook over medium heat until thickened, stirring constandy.
Stir in walnuts and vanilla; set aside.
Fold whipped topping into pudding.
Place 1 cooled, baked crust on serving plate; spread with 3/4 cup of pudding mixture to within 1/2 inch of edge.
Top with second crust; repeat, ending with fourth crust Spread walnut mixture on top crust to within 1/2 inch of edge.
Garnish top with remaining pudding mixture and walnut halves.
Refrigerate at least 1 hour To serve, cut into wedges.