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Easy Triple-Layer Chocolate Mud Pie

photo by:kraft
Sure, this triple-layer chocolate mud pie looks impressive. But it's as easy to make as you-know-what.
20 min
3 hr 30 min
10 servings

What You Need

 frozen deep-dish pie crust (9 inch), thawed
oz.  BAKER'S Semi-Sweet Chocolate, melted
cup  canned sweetened condensed milk
cup  chopped toasted PLANTERS Walnuts
pkg.  (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
cups  cold 2% milk
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

BAKE pie crust as directed on package; cool.

MIX chocolate and condensed milk until blended. Pour into crust; sprinkle with nuts.

BEAT pudding mix and 2% milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding over nuts in crust.

ADD half the COOL WHIP to remaining pudding; stir with whisk until blended. Spread over pudding layer in crust; top with remaining COOL WHIP. Refrigerate 3 hours or until set.

Kraft Kitchens Tips

Balance out your food choices throughout the day so you can enjoy a piece of this pie.
What To Do With Leftover Sweetened Condensed Milk
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
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