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Mud Pie

A little bit messy but wonderfully tasty is this little Mud Pie.

Notes: We used a traditional pie crust that was baked and cooled before adding the filling ingredients. Another alternative would be to use a basic crushed graham cracker crust.

Mud Pie
Makes one 9-inch pie


  • 22 vanilla wafers, crushed (about 3/4 cup)
  • 1/2 cup finely chopped Pecans
  • 2 Tbsp. butter, melted
  • 1 pkg. (8 oz.) cream cheese, softened 
  • 3/4 cup powdered sugar
  • 1-1/2 cups thawed Cool Whip, divided
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
  • 1-3/4 cups cold milk


  1. Heat oven to 375°F.
  2. Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  3. Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup cool whip; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
  4. Refrigerate several hours or until firm. Top with remaining cool whip just before serving.

Recipe from Kraft.


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