1/3 cup butter
1 cup shortening
1/2 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed and drained
1 (9 inch) prepared chocolate cookie crumb crust
1 (1 ounce) square unsweetened chocolate cake mix
1 teaspoon vanilla extract
1/4 cup toasted, chopped pecans
Preheat oven to 450 degrees F (220 degrees C).
In a large bowl, cream together the butter and shortening until light and fluffy. Stir in sugar and whipped topping. Fold in chocolate, and gradually blend the mixture into the pudding. Spread on baking sheet.
Bake in preheated oven for 12 to15 minutes, until just set. Let cool in pan, for 2 minutes before serving.
Splash the pudding with vanilla and sprinkle nuts over pudding, if desired.
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