Triple Layer Mud Pie Recipes

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TRIPLE LAYER MUD PIE



Triple Layer Mud Pie image

What to do with leftover sweetened condensed milk: Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cup-up fruit or hot cooked oatmeal. Or for extra flavor, stir into cup of hot brewed coffee or tea instead of regular milk.

Provided by Taste of Home

Time 20m

Yield 10 servings.

Number Of Ingredients 9

18 cream-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter, melted
3 squares (1 ounce each) semisweet chocolate, melted
1/4 cup sweetened condensed milk
1/2 cup chopped pecans, optional
2 cups cold milk
2 packages (3.9 ounces each) JELL-O® Chocolate Flavor Instant Pudding
1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
Chocolate curls, optional

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.

Nutrition Facts :

TRIPLE-LAYER MUD PIE



Triple-Layer Mud Pie image

What could be yummier than mud pie? Three layers of it. Watch this how-to video and see how easily the scrumptiousness can be accomplished.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 3h15m

Yield 10 servings

Number Of Ingredients 7

3 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 chocolate cookie crumb crust (6 oz.)
1/2 cup chopped pecans, toasted
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold 2% milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

TRIPLE-LAYER MUD PIE



Triple-Layer Mud Pie image

A layer of rich chocolate and toasted pecans is topped with creamy chocolate pudding and whipped topping.

Provided by Allrecipes Member

Time 3h15m

Yield 10

Number Of Ingredients 7

3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
¼ cup canned sweetened condensed milk
1 (6 ounce) OREO Pie Crust
½ cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
  • Beat milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
  • Refrigerate 3 hours. Store leftovers in refrigerator.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 46.9 g, Cholesterol 6.5 mg, Fat 16.6 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 7.5 g, Sodium 469 mg, Sugar 34 g

DECADENT TRIPLE LAYER MUD PIE



Decadent Triple Layer Mud Pie image

Number Of Ingredients 7

1/4 cup sweetened condensed milk
2 (1-ounce) squares semi-sweet baking chocolate, melted
1 Keebler® Ready Crust® chocolate cookie crumb pie crust
3/4 cup chopped pecan, toasted
2 cups cold milk
2 (3 1/2-ounce) packages instant chocolate pudding mix (4-serving size)
1 (8-ounce) container non-dairy frozen whipped topping, thawed and divided

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.

Nutrition Facts : Nutritional Facts Serves

DECADENT TRIPLE LAYER MUD PIE



Decadent Triple Layer Mud Pie image

Provided by My Food and Family

Categories     Recipes

Time 3h25m

Number Of Ingredients 7

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweeted condensed milk
1 OREO Pie Crust (6 oz.)
Pecans (optional)
2 cups cold milk
2 pkg (4-serving size each) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DECADENT TRIPLE LAYER MUD PIE



Decadent Triple Layer Mud Pie image

Number Of Ingredients 7

1/4 cup sweetened condensed milk
2 (1-ounce) squares semi-sweet baking chocolate, melted
1 Keebler® Ready Crust® chocolate cookie crumb pie crust
3/4 cup chopped pecan, toasted
2 cups cold milk
2 (3 1/2-ounce) packages instant chocolate pudding mix (4-serving size)
1 (8-ounce) container non-dairy frozen whipped topping, thawed and divided

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.

Nutrition Facts : Nutritional Facts Serves

TRIPLE-LAYER MUD PIE



Triple-Layer Mud Pie image

Make and share this Triple-Layer Mud Pie recipe from Food.com.

Provided by cherokee_gee

Categories     Pie

Time 3h10m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 7

1 (9 ounce) graham crackers, ready crust
2 semi-sweet chocolate baking squares, melted
1/4 cup sweetened condensed milk
3/4 cup chopped pecans
2 cups cold milk
2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix, 4 serving size
1 (8 ounce) container frozen non-dairy topping, divided

Steps:

  • Pour melted chocolate and sweetened condensed milk into bowl, stir till smooth. Pour into crust. Press nuts evenly into chocolate crust. Refrigerate 10 minutes.
  • Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until smooth (mixture will be thick).
  • Spread 1 1/2 cups of pudding over chocolate in crust. Immediately stir 1/2 whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate for 3 hours or until set. Garnish if desired.

Nutrition Facts : Calories 394.9, Fat 18.7, SaturatedFat 8.5, Cholesterol 9.4, Sodium 480.1, Carbohydrate 53.5, Fiber 2.5, Sugar 31.1, Protein 5.7

DECADENT TRIPLE LAYER MUD PIE



Decadent Triple Layer Mud Pie image

Make and share this Decadent Triple Layer Mud Pie recipe from Food.com.

Provided by Mirj2338

Categories     Pie

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

3 ounces BAKER'S Semi-Sweet Chocolate, melted
1/4 cup sweetened condensed milk
1 9-inch Oreo cookie pie crust (6 oz.)
1/2-1 cup chopped Planters pecans, toasted
2 cups cold milk
2 (3 1/2 ounce) packages Jell-O chocolate pudding and pie filling (4-serving size each)
1 (8 ounce) container Cool Whip Topping, thawed

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.

TRIPLE-LAYER MUD PIE



Triple-Layer Mud Pie image

A layer of rich chocolate and toasted pecans is topped with creamy chocolate pudding and whipped topping.

Provided by Allrecipes Member

Time 3h15m

Yield 10

Number Of Ingredients 7

3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
¼ cup canned sweetened condensed milk
1 (6 ounce) OREO Pie Crust
½ cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
  • Beat milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
  • Refrigerate 3 hours. Store leftovers in refrigerator.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 46.9 g, Cholesterol 6.5 mg, Fat 16.6 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 7.5 g, Sodium 469 mg, Sugar 34 g

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