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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Love this quick and easy pie especially during the summer month when it's to hot to turn on your oven. Enjoy Ingredients:
22 nilla wafers, crushed (about 3/4 cup crumbs) |
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 |
1-3/4 cups cold milk |
1 pkg. (4-serving size) jell-o chocolate flavor instant pudding & pie filling |
Directions:
1. PREHEAT oven to 375°F.
2. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
3. 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.
4. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Or until well blended. Spoon over cream cheese layer.
5. REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.
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