Mud Pie Recipe

This mud pie recipe became well loved in this area thanks to my friend Cathy who baked them for the local restaurant. This recipe is easy to double if you want to give one away and keep one for yourself.

Ingredients:

4 oz cream cheese, softened

1/2 cup powdered sugar

4 oz (1/2 small carton) cool whip

1 small package (4 servings size) chocolate instant pudding

1 1/2 cups milk

6 oz (1/2 large carton) cool whip

1 baked 8" pie crust or see below for a Pecan Pie Crust

Hershey milk chocolate bar

Directions:

Mix softened cream cheese and powdered sugar with an electric mixer until smooth.

Fold in 4 oz cool whip, then put this mixture into the bottom of the pie crust.

Mix pudding with milk until thick (Note: if doubling this recipe, use 1 pkg chocolate pudding AND 1 pkg vanilla pudding - small sizes). Layer over the cream cheese.

Top with 6 oz of cool whip and garnish with grated Hershey bar.

(I haven't figured out the exact best way to grate the Hershey bar, mine kept breaking, falling apart and onto the pie - oh well!) Maybe next time I'll try freezing it first.

Pecan Crust:

1/2 cup butter, softened

1 cup chopped pecans

1 cup flour

Combine above ingredients and press into a 9X13" baking pan that has been coated with nonstick cooking spray. Bake for 20 minutes at 350 degrees. Cool completely before filling *Make sure you double the filling for this version!

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