Apr 15 2009
Kansas City Mud Pie
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.
