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Kraft Jello Mud Pie Recipie

22 NILLA Wafers, crushed (about 3/4 cup crumbs)
1/2 cup finely chopped PLANTERS Pecans
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PREHEAT oven to 375°F. Mix 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 min. or until well blended. Spoon over cream cheese layer.
REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.

Source kraftfoods.com


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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