Desserts

Kansas City Mud Pie

(22)

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photo by:

kraft

A buttery pecan crust is topped with layers of cream cheese and chocolate pudding in this decadent chilled dessert.

time

prep:

1 hr

total:

4 hr

servings

total:

16 servings

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What You Need

1-1/4

cups finely chopped PLANTERS Pecans

3/4

cup flour

1/4

cup butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2

cups sifted powdered sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2-2/3

cups cold milk

pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

Make It

HEAT oven to 375°F.

MIX nuts, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min. Cool.

BEAT cream cheese and sugar with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Beat milk and dry pudding mixes with whisk 2 min. or until well blended. Spoon over cream cheese layer.

REFRIGERATE several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim. Top pie with remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent special-occasion dessert. Since it serves 16 people, it is perfect for any party!

How to Thaw COOL WHIP

Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in the microwave.

Special Extra

Drizzle with raspberry sauce and top with fresh raspberries just before serving.

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OMAHALUV

posted:6/28/2011

Great easy recipe for a holiday or work function that the kids and any chocolate lover love!

NOCTURNAL

posted:8/20/2009

THIS IS REALLY GOOD, BUT I USED A 9" CHOCOLATE PIE CRUST SO I WOULD NOT HAVE TO BAKE.

a cook

posted:8/15/2009

HAVE BEEN MAKING THIS RCIPES FOR 2O YEARS OR MORE... IT STILL ONE OF MY FAVORITES WE CALL IT BETTER THAN ROBERT REDFORD DESSERT...JUST LOVE IT

suetittle

posted:8/12/2009

The chocolate pudding needed to be more chocolate. I'm thinking of making it with lemon curd instead of chocolate pudding for something different. Any flavor would be good with that delicious crust and filling.

cassandra1974

posted:7/21/2009

I thought the cream cheese layer was not sweet enough. Next time I would add more sugar. I also added the remaining Cool Whip to the chocolate layer so it would be lighter and more mousse-like. It looked really pretty but just tasted OK.

a cook

posted:5/12/2009

This was the best! Very easy to make and wonderful to make the day before, saves on the rush on the day of the party! (My pan is 9 1/2", so adjust the baking time of the crust, I decreased by 2 or 3 minutes)

nvanlane

posted:5/10/2008

WOW!!! So good!! I was trying the batter as I was mixing it!! Loved the creamy flavors. Made for a dinner with my family, my Dad loved it!!! Thanks!!

sarog72

posted:5/29/2007

I loved this recipe, and so did all of my extended family. My dad is diabetic now, so I made it with Splenda in the cream cheese and sugar-free pudding.

nickjackson

posted:7/30/2006

What a great hot-summer treat! This is the best dessert I ever made (I used Devil's Food pudding - but I'm going to try Lemon the next time).

patcat44

posted:3/16/2006

It is an excellent recipe good with any flavor pudding, especially lemon