Not So Decadent Reduced Fat Triple Layer Mud Pie Recipes

DECADENT TRIPLE LAYER MUD PIE

Steps:

• Mix chocolate and sweetened condensed milk until well blended.
• Pour into crust; sprinkle with pecans.
• Press pecans lightly into chocolate mixture.
• Refrigerate 10 minutes.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 1 minute.
• (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over chocolate in crust.
• Gently stir 1/2 of the whipped topping into remaining pudding.
• Spread over pudding in crust; top with remaining whipped topping.
• Refrigerate 3 hours.
• Store leftover pie in refrigerator.

MUD PIE WITH VANILLA WAFER & PECAN CRUST

Steps:

• PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
• REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

SUPER EASY TRIPLE LAYER LEMON PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).
• Spread 1.5 cups of the pudding onto the bottom of the crust.
• Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

MUD DUCK PIE

Steps:

• Melt the butter and mix together with ground up chocolate wafers. Spread with a fork un a 9 inch pie pan for the crust.
• Soften the ice cream and mix the coffee and water together, then combine it all.
• Pour in crust and freeze.
• Once hardened, serve.

MOCHA-PECAN MUD PIE

Steps:

• Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
• Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
• Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.