Reduced Fat Decadent Triple Layer Mud Pie Recipes

DECADENT TRIPLE LAYER MUD PIE

Decadent Triple Layer Mud Pie image

Number Of Ingredients 7

Ingredients

1/4 cup sweetened condensed milk
2 (1-ounce) squares semi-sweet baking chocolate, melted
1 Keebler® Ready Crust® chocolate cookie crumb pie crust
3/4 cup chopped pecan, toasted
2 cups cold milk
2 (3 1/2-ounce) packages instant chocolate pudding mix (4-serving size)
1 (8-ounce) container non-dairy frozen whipped topping, thawed and divided

Steps:

1. In medium bowl whisk together sweetened condensed milk and chocolate until smooth. Carefully spread in crust. Lightly press pecans into chocolate mixture. Refrigerate for 10 minutes.2. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) 3. Spread 1 1/4 cups of pudding over nuts. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Nutrition Facts : Nutritional Facts Serves

MUD PIE WITH VANILLA WAFER & PECAN CRUST

Mud Pie With Vanilla Wafer & Pecan Crust image

I use a food processor to put together the vanilla wafer/pecan crust -- the highlight of this pie! I will make this one again and again, it is so easy and delicious. (Cook time is refrigeration time.) This is a slight adaptation of a recipe from Kraft Food & Family magazine.

Provided by Melanie

Categories Pie

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

22 vanilla wafers, crushed (about 3/4 cup crumbs)
1/2 cup finely chopped pecans
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
8 ounces thawed Cool Whip Topping, divided
1 3/4 cups cold milk
1 (3 1/2 ounce) package chocolate flavor instant pudding and pie filling mix

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.

Nutrition Facts : Calories 471.8, Fat 33.6, SaturatedFat 17.2, Cholesterol 85.4, Sodium 365.5, Carbohydrate 38.6, Fiber 1.4, Sugar 17.6, Protein 6.1

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