Mud Pie

6 Reviews

Prep: 50 min
Ready In: 3 hr 50 min

“On a pecan and wafer crust, a sweet, creamy layer is topped with chocolate pudding, then more whipped topping just before serving.” - by KRAFT®

Ingredients

22 NILLA Wafers, crushed
1/2 cup finely chopped PLANTERS Pecans
2 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
1 3/4 cups cold milk
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 375 degrees F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon over cream cheese layer.
Refrigerate several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.

Nutrition

Amount Per Serving (8 total)

Calories
366 cal
18%

Fat
21.8 g
33%

Carbs
39 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (6)

Rate This Recipe

Robin

Feb. 19, 2010

"Easy no-bake dessert. Really tried to cut back on calories and used fat-free cream cheese (since it's not baked), light cool whip and sugar-free jello. Still really good and easy. Stores well and is g..." See moreood the second and third day, too."

coolcat

Nov. 5, 2009

"This is a very tasty rich pie!!!..." See more"

squirrel

Oct. 27, 2009

"This is my favorite dessert. My husband likes chocolate pudding, but i like butterscotch, you can use what ever flavor you like best!..." See more"