Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Kansas City Mud Pie

Kansas City Mud Pie recipe
photo by:kraft
A buttery pecan crust is topped with layers of cream cheese and chocolate pudding in this decadent chilled dessert.
1 hr
4 hr
16 servings
Magazine Acquisition

What You Need

cups  finely chopped PLANTERS Pecans
cup  flour
cup  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cups  sifted powdered sugar
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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

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.
K:400 v0:51880
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email