This is such an easy recipe to make and you will get rave reviews from your guests.

I do not like pies with graham cracker crusts.  I enjoy graham crackers, but not in a crust.  I don’t know why.  This pie has a pecan crust.  Can you imagine?  I love pecans!  This pie has pecans and butter mixed together to make the crust.

This pie is great for summer gatherings.  The only problem is that it needs refrigeration.   I always hate taking a dessert that needs refrigeration to someone’s house because I never know if they will have enough room in their refrigerator.  I tend to save those types of desserts for when people come to my house.

Kansas City Mud Pie

Source: Kraft Foods

Ingredients

1-1/4 cups finely chopped PLANTERS Pecans

3/4 cup  flour

1/4 cup (1/2 stick) butter or margarine, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups sifted powdered sugar

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2-2/3 cups cold milk

2 pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding

 Instructions

PREHEAT oven to 375°F. 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 whisk 2 min. or until welll blended. Spoon over cream cheese 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.