Triple Layer Mud Pie Food

TRIPLE LAYER MUD PIE

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.

TRIPLE-LAYER MUD PIE

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.

DECADENT TRIPLE LAYER MUD PIE

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.

DECADENT TRIPLE LAYER MUD PIE(4 WW POINTS)

Steps:

• Mix chocolate and eagle brand together.
• Pour into crust.
• Pour milk into a bowl. Add pudding.
• Beat with whisk for 2 minutes.
• Spoon 1 1/2 Celsius of the pudding over the crust.
• Add half of the cool whip to remaining pudding. Spread over pudding layer. Top with remaining cool whip.
• Chill 3 hours.
• Omitting crust is 2 ww points per serving.

TRIPLE-LAYER MUD PIE

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.

NOT-SO-DECADENT (REDUCED-FAT) TRIPLE LAYER MUD PIE

Steps:

• Spray a 9-inch pie pan with nonstick cooking spray and set aside.
• Process the chocolate graham crackers in a food processor until finely ground.
• In large bowl, add the melted butter to the graham crackers and mix thoroughly.
• Add the chocolate syrup and mix well.
• Press the crumbs into the bottom of the pie pan and up the sides.
• Place in the refrigerator to firm up.
• Melt the baking chocolate in a double boiler or microwave.
• Add the sweetened condensed milk and mix.
• Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using).
• Return to the refrigerator.
• In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
• Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
• Whisk half of the whipped topping into the remaining pudding.
• Spread that on top of the pie and smooth again.
• Top with the remaining whipped topping.
• Refrigerate for 3 hours or more before serving.
• Store any remaining pie in the refrigerator.

TRIPLE-LAYER MUD PIE

Steps:

• Mix chocolate and condensed milk until well blended. Pour into crust; sprinle with peanuts.
• Pour milk into large bowl. Add dry pudding mixes. Beat 2 minutes or until well blended (mixture will be thick.).
• Spoon 1 1/2 cups of the pudding over the peanuts in the crust.
• Add half of the whipped topping to the remaining poudding; stir until well blended. Spread over the pudding layer in the crust.
• Top with remaining whipped topping.
• Refridgerate 3 hours before serving. Store in the refrigerator.

DECADENT TRIPLE LAYER MUD PIE

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.

TRIPLE-LAYER MUD PIE

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.

TRIPLE-LAYER MUD PIE

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.