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Kansas City Mud Pie

Prep time 1 hr
Yield Makes 16 servings, one slice each


  • 1 1/4 cups finely chopped PLANTERS Pecans
  • 3/4 cup flour
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 1/2 cups sifted powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 2/3 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

How to Make It

  1. PREHEAT oven to 375° F. Mix pecans, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min. Cool.

    BEAT cream cheese and sugar with electric mixer until well blended. Gently stir in 1 1/2 cups of the whipped topping; spread over crust. Beat milk and dry pudding mixes with wire whisk 2 min. or until welll blended. Spoon over cream cheese layer.

    REFRIGERATE several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim. Top pie with remaining whipped topping just before serving. Store leftovers in refrigerator.

    Nutritional Information
    Calories: 350
    Total fat: 23 g
    Saturated fat: 11 g
    Cholesterol: 40 mg
    Sodium: 370 mg
    Carbohydrate: 34 g
    Dietary Fiber: 2 g
    Sugars: 23 g
    Protein: 5 g
    Vitamin A: 10% DV
    Vitamin C: 0% DV
    Calcium: 8% DV
    Iron: 4% DV