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| Another delectable version of mud pie from Hummingbird Bakery and minniephoto @ flickr |
From Denny: This is an easy recipe for those chocolate lovers who are in a hurry to whip up a dessert and then forget about it for a few hours while it chills in the fridge.
Simple pies like this are also perfect for tailgating to those special sports events.
All you need for this simple dessert is part of a can of sweetened condensed milk, 3 squares of semi-sweet chocolate, a prepared chocolate cookie crumb pie crust, a chocolate instant pudding mix, some two percent milk, 1/2 cup chopped nuts and a small tub of frozen whipped topping of your choice.
What could be easier than that? Hmmm... buying it already made at the grocery store? :) But this pie will taste so much better since you made it!
Triple Layer Mud Pie
From: Gevalia coffee - my fav coffee site that started putting up recipes lately
Gevalia customer and chocolate lover, Jennifer Birdsley, shared this creamy, crunchy, chocolatey treat with us. To add even more oomph, she serves it with a chocolate flavored Gevalia coffee.
Prep Time: 3 hours 15 min
Serves: 10
Ingredients
- 3 squares (1 oz. each) semi-sweet chocolate, melted
- 1/4 cup canned sweetened condensed milk
- 1 ready-to-use chocolate cookie crumb crust (6oz.)
- 1/2 cup chopped pecans, toasted
- 2 pkg. (3.9oz. each) chocolate instant pudding mix
- 2 cups cold 2% milk
- 1 tub (8oz.) frozen whipped topping, thawed
Directions
- Mix chocolate and condensed milk; pour into crust. Sprinkle with nuts.
- BEAT pudding mixes and 2% milk with whisk nuts. Stir half the whipped topping into layer in crust.
- Top with remaining whipped topping. Refrigerate 3 hours.
Flavor Tips
- Mocha: Steep 2% milk and 2 Tbsp. coffee until heated through; stirring occasionally. Strain, cool. Use coffee milk to prepare pudding as above.
- Coconut: Substitute nuts with 1/2 cup toasted coconut.
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