Reduced Fat Decadent Triple Layer Mud Pie Recipes

Steps:

• Mix chocolate and condensed milk; pour into crust. Sprinkle with nuts.
• Beat pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.
• Top with remaining COOL WHIP. Refrigerate 3 hours.

Steps:

• Mix chocolate and sweetened condensed milk until well blended.
• Pour into crust; sprinkle with pecans.
• Press pecans lightly into chocolate mixture.
• Refrigerate 10 minutes.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 1 minute.
• (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over chocolate in crust.
• Gently stir 1/2 of the whipped topping into remaining pudding.
• Spread over pudding in crust; top with remaining whipped topping.
• Refrigerate 3 hours.
• Store leftover pie in refrigerator.

Steps:

• MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. REFRIGERATE 3 hours. Store leftover pie in refrigerator.

Steps:

• Spray a 9-inch pie pan with nonstick cooking spray and set aside.
• Process the chocolate graham crackers in a food processor until finely ground.
• In large bowl, add the melted butter to the graham crackers and mix thoroughly.
• Add the chocolate syrup and mix well.
• Press the crumbs into the bottom of the pie pan and up the sides.
• Place in the refrigerator to firm up.
• Melt the baking chocolate in a double boiler or microwave.
• Add the sweetened condensed milk and mix.
• Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using).
• Return to the refrigerator.
• In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
• Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
• Whisk half of the whipped topping into the remaining pudding.
• Spread that on top of the pie and smooth again.
• Top with the remaining whipped topping.
• Refrigerate for 3 hours or more before serving.
• Store any remaining pie in the refrigerator.

Steps:

• 1. In medium bowl whisk together sweetened condensed milk and chocolate until smooth. Carefully spread in crust. Lightly press pecans into chocolate mixture. Refrigerate for 10 minutes.2. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) 3. Spread 1 1/4 cups of pudding over nuts. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Steps:

• Pour chocolate and fat free sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in crust. Refrigerate 10 minutes.
• Pour fat free milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick.
• Spread 1 1/2 cups of the pudding over chocolate in crust. Immediately stir half of the lite whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.

Steps:

• Bake pie crust as directed on package; cool.
• Mix chocolate and condensed milk until blended. Pour into crust; sprinkle with nuts.
• Beat pudding mix and 2% milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding over nuts in crust.
• Add half the COOL WHIP to remaining pudding; stir with whisk until blended. Spread over pudding layer in crust; top with remaining COOL WHIP. Refrigerate 3 hours or until set.

Steps:

• In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
• With machine running, add low-fat buttermilk until dough just holds together.
• Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

Steps:

• Mix chocolate and eagle brand together.
• Pour into crust.
• Pour milk into a bowl. Add pudding.
• Beat with whisk for 2 minutes.
• Spoon 1 1/2 Celsius of the pudding over the crust.
• Add half of the cool whip to remaining pudding. Spread over pudding layer. Top with remaining cool whip.
• Chill 3 hours.
• Omitting crust is 2 ww points per serving.

Steps:

• MIX chocolate and condensed milk until well blended. Beat with wire whisk 2 minutes or until well blended. Pour into crust; sprinkle with pecans (optional.)
• POUR milk into a large bowl. Add pudding mixes. Beat with a wire whisk 2 minutes, or until well blended. (Mixture will be thick.) Spoon 1 1/2 cups of the pudding over pecans in crust.
• ADD 1/2 of the whipped topping to remaining pudding; stir with wire whisk until well-blended. Spread over pudding in crust; top with remaining whipped topping. Refrigerate 3 hours.

Steps:

• Pour chocolate and sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in crust. Refrigerate 10 minutes.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.)
• Spread 1-1/2 cups of the pudding over chocolate in crust. Immediately stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish as desired.