Triple Layer Mud Pie
Indulge in the decadent layers of our Triple Layer Mud Pie, a no-bake dessert that's as visually stunning as it is delicious. This crowd-pleasing treat starts with a buttery chocolate cookie crust baked to perfection, providing a firm base for the creamy layers that follow. A velvety cream cheese and whipped topping blend sits at the heart of this dessert, topped by a rich, smooth chocolate pudding layer for that irresistible cocoa punch. The pie is crowned with a fluffy cloud of whipped topping and finished with a sprinkling of semi-sweet chocolate shavings for the perfect touch of elegance. With just 30 minutes of prep time and no cooking required beyond the crust, this chocolate lover's dream is an easy yet show-stopping choice for any occasion. Serve it chilled straight from the fridge for a refreshing and indulgent slice of chocolate heaven. Perfect for parties, family gatherings, or simply when you're craving something sweet!
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Recipe Information
Ingredients
- 30 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 16 ounces Whipped topping (e.g., Cool Whip), thawed
- 2 packages (3.9 oz each) Instant chocolate pudding mix
- 3 cups Cold milk
- 1 ounce Semi-sweet chocolate, grated or shaved (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Alternatively, place them in a resealable plastic bag and crush with a rolling pin.
In a medium bowl, mix the cookie crumbs with the melted butter until evenly combined.
Press the cookie crumb mixture firmly into the bottom of a 9-inch pie dish to form the crust. Make sure to press up the sides slightly as well.
Bake the crust in the preheated oven for 8-10 minutes, then remove and allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
Fold in half (8 ounces) of the whipped topping into the cream cheese mixture until well combined.
Spread the cream cheese layer evenly over the cooled crust, then place the pie in the refrigerator to chill while preparing the next layer.
In another large bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2-3 minutes.
Spread the prepared pudding evenly over the cream cheese layer in the pie dish.
Top the pudding layer with the remaining whipped topping, spreading it gently to cover the entire surface.
Sprinkle the top of the pie with grated or shaved semi-sweet chocolate for garnish.
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the layers to set.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.0 g | 336% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 5453 mg | 237% | |
| Total Carbohydrate | 664.9 g | 242% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 510.6 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1302 mg | 100% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
