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.
Provided by Melanie
Categories Pie
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 471.8, Fat 33.6, SaturatedFat 17.2, Cholesterol 85.4, Sodium 365.5, Carbohydrate 38.6, Fiber 1.4, Sugar 17.6, Protein 6.1
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