Mud Pie With Vanilla Wafer & Pecan Crust |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
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