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Mud Pie

Mud Pie recipe
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What You Need

22 Nilla Vanilla Wafers, finely crushed (about 3/4 cup)
1/2 cup finely chopped pecans
2 Tbsp. butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup icing sugar
1-1/2 cups thawed Cool Whip Whipped Topping, divided
1 pkg. (4-serving size) 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 large bowl with mixer until blended. Whisk in 1 cup Cool Whip; spread over crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.

REFRIGERATE several hours or until firm. Garnish with remaining Cool Whip just before serving.

kraft kitchens tips

How to Thaw COOL WHIP
Place unopened tub in refrigerator. A 1-L tub will be completely thawed in 4 hours. Do not thaw in the microwave.
Healthy Living
Save 80 calories and 5g of total fat, including 5g of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping, Jell-0 Chocolate Fat Free Instant Pudding and skim milk.
Size-Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.
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