Chocolate sin

Ingredients

1 (16-ounce) chocolate pound cake, cut into 1/4-inch slices

2 (4-serving size) packages instant chocolate pudding and pie filling

3 cups milk

1 (12-ounce) container frozen whipped topping, thawed and divided

1 cup chopped walnuts, divided

1 1/4 cup coarsely chopped chocolate sandwich cookies, divided

Directions

Layer half of the pound cake slices in a 9- x 13-inch glass baking dish.

In a large bowl, combine chocolate pudding mix and milk and blend with a wire whisk until thickened. Fold in half of whipped topping.

Spread half of pudding mixture over pound cake slices and sprinkle with 1/2 cup nuts and 1/2 cup cookie crumbs.

Repeat layers then top with remaining whipped topping and remaining 1/4 cup cookie crumbs.

Cover and chill 2 hours before serving.