Triple Layer Mud Pie

Prep: 20 minutes plus refrigerating


  • 3 squares BAKER’s semi-sweet baking chocolate, melted
  • 1/4 cup canned sweetened condensed milk (a tiny 3.5oz / 100g can = 1/4 cup)
  • 1 OREO pie crust (6 oz)
  • 1/2 cup toasted chopped pecans
  • 2 cups cold milk
  • 2 pkg (4-serving each) JELL-O chocolate flavor instant pudding & pie filling
  • 1 tub (8 oz) COOL WHIP whipped topping, thawed


  1. Mix chocolate and condensed milk until well blended.  Pour into crust.  Sprinkle with pecans.
  2. Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well-blended.  (Mixture will be thick).
  3. Spoon 1.5 cups of the pudding over pecans in crust.  Add half of the whipped topping to remaining pudding; stir with wire whisk until well-blended.
  4. Spread over pudding layer in crust; top with remaining whipped topping.
  5. Refrigerate 3 hours.  Store leftover pie in the refrigerator.

Makes 10 servings (1 pie).

Source: JELL-O company (was on a coupon booklet).


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