Not So Decadent Reduced Fat Triple Layer Mud Pie Recipes

TRIPLE-LAYER MUD PIE

Steps:

• Mix chocolate and condensed milk; pour into crust. Sprinkle with nuts.
• Beat pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.
• Top with remaining COOL WHIP. Refrigerate 3 hours.

DECADENT TRIPLE LAYER MUD PIE

Steps:

• Mix chocolate and sweetened condensed milk until well blended.
• Pour into crust; sprinkle with pecans.
• Press pecans lightly into chocolate mixture.
• Refrigerate 10 minutes.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 1 minute.
• (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over chocolate in crust.
• Gently stir 1/2 of the whipped topping into remaining pudding.
• Spread over pudding in crust; top with remaining whipped topping.
• Refrigerate 3 hours.
• Store leftover pie in refrigerator.

DECADENT TRIPLE LAYER MUD PIE

Steps:

• 1. In medium bowl whisk together sweetened condensed milk and chocolate until smooth. Carefully spread in crust. Lightly press pecans into chocolate mixture. Refrigerate for 10 minutes.2. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) 3. Spread 1 1/4 cups of pudding over nuts. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

REDUCED FAT DECADENT TRIPLE LAYER MUD PIE

Steps:

• Pour chocolate and fat free sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in crust. Refrigerate 10 minutes.
• Pour fat free milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick.
• Spread 1 1/2 cups of the pudding over chocolate in crust. Immediately stir half of the lite whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.

REDUCED FAT DECADENT TRIPLE LAYER MUD PIE

Steps:

• Pour chocolate and fat free sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in crust. Refrigerate 10 minutes.
• Pour fat free milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick.
• Spread 1 1/2 cups of the pudding over chocolate in crust. Immediately stir half of the lite whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.

DECADENT TRIPLE LAYER MUD PIE

Steps:

• MIX chocolate and condensed milk until well blended. Beat with wire whisk 2 minutes or until well blended. Pour into crust; sprinkle with pecans (optional.)
• POUR milk into a large bowl. Add pudding mixes. Beat with a wire whisk 2 minutes, or until well blended. (Mixture will be thick.) Spoon 1 1/2 cups of the pudding over pecans in crust.
• ADD 1/2 of the whipped topping to remaining pudding; stir with wire whisk until well-blended. Spread over pudding in crust; top with remaining whipped topping. Refrigerate 3 hours.

TRIPLE LAYER MUD PIE

Steps:

• In a small bowl, combine crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Combine chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans if desired., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1-1/2 cups pudding into crust. Stir half of the whipped topping into the remaining pudding until well blended. Spread over pudding; top with remaining whipped topping. Refrigerate for 3 hours. Garnish with chocolate curls if desired.

DECADENT TRIPLE LAYER MUD PIE

Steps:

• 1. In medium bowl whisk together sweetened condensed milk and chocolate until smooth. Carefully spread in crust. Lightly press pecans into chocolate mixture. Refrigerate for 10 minutes.2. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) 3. Spread 1 1/4 cups of pudding over nuts. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

NOT-SO-DECADENT (REDUCED-FAT) TRIPLE LAYER MUD PIE

Steps:

• Spray a 9-inch pie pan with nonstick cooking spray and set aside.
• Process the chocolate graham crackers in a food processor until finely ground.
• In large bowl, add the melted butter to the graham crackers and mix thoroughly.
• Add the chocolate syrup and mix well.
• Press the crumbs into the bottom of the pie pan and up the sides.
• Place in the refrigerator to firm up.
• Melt the baking chocolate in a double boiler or microwave.
• Add the sweetened condensed milk and mix.
• Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using).
• Return to the refrigerator.
• In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
• Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
• Whisk half of the whipped topping into the remaining pudding.
• Spread that on top of the pie and smooth again.
• Top with the remaining whipped topping.
• Refrigerate for 3 hours or more before serving.
• Store any remaining pie in the refrigerator.