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.
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.
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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