Mud Pie With Vanilla Wafer & Pecan Crust

"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."
 
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photo by Melanie photo by Melanie
photo by Melanie
Ready In:
3hrs 45mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.
  • 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.
  • REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

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