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Mud Pie

average rating

104

rate/review

prep time

50 min

total time

3 hr 50 min

makes

8 servings, 1 piece (134 g) each

photo by:

kraft

recipe by: kraft

What You Need

22 Nilla Vanilla Wafers, 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 well 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 5 g of total fat per serving by preparing with Philadelphia Light Cream Cheese, Cool Whip Light Whipped Topping, Jell-0 Chocolate Fat Free Instant Pudding and skim milk.