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Decadent Triple Layer Mud Pie
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 (6 ounce) OREO Pie Crust
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 packages (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spoon 1 1/2 cups of the pudding over pecans in crust.
Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended.
Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate for 3 hours.
Store leftover pie in refrigerator.
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