Monday, May 18, 2009

Decadent Triple-Layer Mud Pie

I love to bake. I think we all know this. Cookies and pies and cakes are where I excel. But how will I bake whilst without an oven? Well, refrigerator pies are a nice starting point. This pie is what I call a "cheater" pie because it uses a lot of storebought ingredients, but whatever. It still produced a pie that didn't require an oven. I'm happy with that. And what a pie! It's very easy to make and is very tasty. I wouldn't make it again but I certainly will eat the rest of this pie!!

Notes: Sugar-free pudding mix, sugar-free fat-free Cool Whip, unsweetened baking chocolate, and fat-free sweetened condensed milk. I do what I can.


Decadent Triple-Layer Mud Pie
Kraft Foods

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) 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 3 hours. Store leftover pie in refrigerator.

Yield: 10 servings

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