Desserts

Mud Pie

photo by:kraft

You can prep this Mud Pie—a perennial restaurant favorite—in just 20 minutes. You get the same creamy, chocolatey deliciousness you love, without the tab.

time

prep:

20 min

total:

3 hr 30 min

servings

total:

8 servings

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What You Need

NILLA Wafers, crushed (about 3/4 cup)

1/2

cup finely chopped PLANTERS Pecans

Tbsp. butter, melted

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

3/4

cup powdered sugar

1-1/2

cups thawed COOL WHIP Whipped Topping, divided

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

1-3/4

cups cold milk

Make It

HEAT oven to 375°F.

MIX wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.

REFRIGERATE several hours or until firm. Top with remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Healthy Living

Save 80 calories and 5 grams of fat, including 3 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and JELL-O Chocolate Fat Free Sugar Free Instant Pudding.

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.

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jpspaz

posted:1/2/2013

This pie is easy to make and tastes great. I used a pre-made graham cracker crust from the store and also used reduced fat cream cheese, 1% milk and fat free cool whip. Everyone loved it.

bamj02

posted:10/8/2012

i love this pie

a cook

posted:6/16/2012

Very Good and quick to make!

TobiHenderson

posted:5/6/2011

This is so easy to make! The only change I made was not making the crust. I bought the pre-made graham cracker crust (to save time) and I've also used the pre-made shortbread crust and both are very good.

a cook

posted:8/7/2010

I would add more jello pudding to the pie. I made the smaller box like the directions said, but next time I would use the larger box.

cmmahlum

posted:6/4/2010

Delicious! I made two changes - first, I made it in an 8 inch square pan. Second, after the crust was cool I poured a layer of hot fudge topping, then the cream cheese layer and chocolate pudding layer on top. Definately will make this again.

Talq

posted:6/4/2010

Fabulous! I made this exactly from the recipe, but I would suggest the following change: The crust is delicious with the vanilla wafers, but it was too skimpy for me, so I would either double the crust ingredients or at least make 1 1/2 the crust ingredients. My husband suggested placing toasted nuts between the cream cheese layer and the pudding layer...sounds good to me and I will try that next time. I will also try different pudding mixes as has been suggested by others! Truly a keeper for us!

sandygrammy

posted:5/26/2010

Wonderful!

a cook

posted:5/26/2010

I have made this for over 30 years, but always doubled in a 9X13 pan. The nuts add such a great taste to the crust you just cant omit. And best of all you can use what ever flavor pudding you want. Couple of my favorites are French Vanila and I also love Pistacio for the taste and color.

dizzygreek

posted:5/25/2010

This is a favorite in our family. My mom used to call it "Fat Pie" But now we just call it delicious! Try it with coconut pudding instead of chocolate, add just alittle coconut to the pudding. Then toast some coconut and add on top.