Comida Kraft
Recipe Box

Kansas City Mud Pie

Prep Time
15
min.
Total Time
4
hr.
5
min.
Servings

16 servings

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Combine nuts, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min.; cool.
  • Beat cream cheese and sugar with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer.
  • Refrigerate several hours or until firm. Run knife around rim of pan to loosen dessert; remove rim. Top dessert with remaining COOL WHIP just before serving.

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, then top with fresh raspberries just before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
Total fat 22g
Saturated fat 11g
Cholesterol 50mg
Sodium 360mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 23g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made so many of these that I've memorized the receipe. I've made so many of these that I've memorized the receipe. What a masterpiece. I found that the receipe turns out better if you increase the amount of nuts and butter for the crust. Gives desert more stability. Make a separate one for yourself :)
Date published: 2003-05-06
Rated 3 out of 5 by from I thought the cream cheese layer was not sweet enough. 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.
Date published: 2009-07-21
Rated 4 out of 5 by from The chocolate pudding needed to be more chocolate. 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.
Date published: 2009-08-12
Rated 5 out of 5 by from This was the best! 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)
Date published: 2009-05-12
Rated 5 out of 5 by from I loved this recipe, and so did all of my extended family. 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.
Date published: 2007-05-29
Rated 5 out of 5 by from WOW! 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!!
Date published: 2008-05-10
Rated 5 out of 5 by from HAVE BEEN MAKING THIS RCIPES FOR 2O YEARS OR MORE... 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
Date published: 2009-08-15
Rated 5 out of 5 by from What a great hot-summer treat! 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).
Date published: 2006-07-30
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