Mud Pie With Vanilla Wafer & Pecan Crust

Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

I use a food processor to put together the vanilla wafer/pecan crust -- the highlight of this pie! I will make this one again and again, it is so easy and delicious. (Cook time is refrigeration time.) This is a slight adaptation of a recipe from Kraft Food & Family magazine.

Ingredients Nutrition

Directions

  1. PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  2. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
  3. REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.