Easy Triple Layer Chocolate Mud Pie Recipes

Steps:

• In a small bowl, combine crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Combine chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans if desired., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1-1/2 cups pudding into crust. Stir half of the whipped topping into the remaining pudding until well blended. Spread over pudding; top with remaining whipped topping. Refrigerate for 3 hours. Garnish with chocolate curls if desired.

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:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

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:

• 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.In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.)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. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

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:

• Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until set.

Steps:

• Mix chocolate and condensed milk until well blended. Pour into crust; sprinle with peanuts.
• Pour milk into large bowl. Add dry pudding mixes. Beat 2 minutes or until well blended (mixture will be thick.).
• Spoon 1 1/2 cups of the pudding over the peanuts in the crust.
• Add half of the whipped topping to the remaining poudding; stir until well blended. Spread over the pudding layer in the crust.
• Top with remaining whipped topping.
• Refridgerate 3 hours before serving. Store in the 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.