Mud Pie


  • 22 NILLA Wafers, crushed (about 3/4 cup)
  • 1/2 cup finely chopped PLANTERS Pecans
  • 2 tbsp butter, melted
  • 1 pkg (8 oz) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup powdered sugar
  • 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 pkg (3.0 oz) JELL-O Chocolate Instant Pudding
  • 1 3/4 cups cold milk


  1. Heat oven to 375 degrees.
  2. Mix wafer crumbs, nuts and butter and press onto bottom and up sides of 9 inch pie plate and bake 10 minutes and cool.
  3. Beat cream cheese and sugar in medium bowl with mixer until well blended.
  4. Gently stir in 1 cup COOL WHIP and spread onto bottom of crust.
  5. Beat pudding  mix and milk with whisk 2 minutes and spoon over cream cheese layer.
  6. Refrigerate several hours or until firm.
  7. Top with remaining COOL WHIP just before serving.

Courtesy of KRAFT Foods


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