2 pkg (4 serving siz each) JELL-O chocolate pudding
Instructions
Preheat oven to 375F. Mix pecans, flour and butter, press onto bottom of 9 inch springform pan. Bake 20 min. cool.
Beat cream cheese and sugar with electric mixer until well blended. Gently stir in 1 1/2 cups of the whipped topping. Spread over crust. Beat milk and dry pudding mixes with wire wisk 2 min. or until blended. Spoon over cream chesse layer.
Refrigerate several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim. Top pie with remaining whipped topping just before serving. Store leftovers in refrigerator.
Jazz it up: Drizzle each serving plate with 1 tbsp raspberry sauce before topping with pie slice.
Originally Submitted
11/27/2007
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