Kansas City Mud Pie



Kansas City Mud Pie

  • Author: The Commish
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 4 hours 30 min
  • Yield: 10 servings
  • Category: Dessert


  • 1 1/4 cups pecans, finely chopped
  • 3/4 cup flour
  • 1/4 cup butter, melted
  • 16 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 8 ounces Cool Whip, thawed and divided
  • 2 packages JELL-O chocolate instant pudding
  • 2 2/3 cups cold milk


  1. Preheat oven to 375 degrees F.
  2. In a medium mixing bowl, combine pecans, flour and butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 20 minutes, then allow crust to cool.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar until well blended. Stir in 1 1/2 cups Cool Whip. Spread the mixture over the crust.
  4. Replace the paddle attachment with the whisk attachment. Beat pudding and milk, about 2 minutes. Spread pudding mixture over the layer of cream cheese.
  5. Refrigerate the cake until firm, about 4 hours.
  6. When ready to serve, run a knife around the edges of the springform pan to loosen the pie. Remove the rim, and transfer the pie to a serving dish. Top dessert with remaining Cool Whip before serving.

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