• Hexagon Petit Four Mold Set
• Chocolate crust mixture*
• 8 ounces Yuccatan chocolate, melted
• 1/2 cup whipping cream
• 3 tablespoons butter
• 3/4 cup chopped pecans, toasted *
• 2 (3.9 ounce) packages chocolate instant pudding
• 2 cups cold milk
• 1 (8 ounce) tub whipped topping, thawed
• *CRUST MIXTURE
• 2 cups Oreo cookie pieces, chopped into crumbs
• 1/4 cup melted butter

Line base of petit four mold with parchment paper. Place the two rows of hexagons with open ends onto its base. Chop Oreo cookie pieces with chopper, mix up the chocolate crust mixture and press into each cavity. Place in refrigerator. Combine 8 ounces Yuccatan chocolate, 1/2 cup whipping cream and 3 tablespoons butter. Cook until chocolate is partially melted. Remove from heat and stir until chocolate is completely melted and glaze is satiny. Cool to room temperature, then pour into each crust-bottomed hexagon. Press pecans evenly onto chocolate mixture. Refrigerate at least 10 minutes. Pour milk into large bowl. Add pudding mixes. Using a wire whisk, beat 2 minutes or until smooth and mixture is thick. Spread 1 1/2 cups pudding over the chocolate in each cavity. Immediately stir 1/2 of whipped topping into remaining pudding, then spread the whipped topping/pudding mixture into each cavity. Top with remaining whipped topping. Level surface clean. Place in freezer two hours. Use the row of extractor hexagons to push the finished hexagon desserts from molds. *TOAST PECANS: Spread pecans evenly on a baking sheet. Place into 375 degree oven for 3-5 minutes. *CRUST: Mix butter with Oreo cookie pieces. Note: May be layered in a 9"x13" sheet cake pan instead of a petit four mold set.