Mississippi Mud Pie
A rich and creamy no-bake chocolate pie covered with a layer of whipped topping.
- 22 oreo cookies
- 1/4 cup butter, melted
- 4 oz semisweet chocolate, melted
- 1/4 cup sweetened condensed milk
- 1/4 cup chopped pecans
- 1 (5.9-ounce) package instant chocolate pudding mix
- 2 cups 2% milk
- 1 (8-ounce) tub frozen whipped topping, divided
Place oreos in a food processor and process until finely ground. Place in a medium bowl and mix together with melted butter. Spoon into a 9-inch pie plate. Use your hands or the back of a wooden spoon to spread evenly. Press down firmly on crust. This will help it hold together. Refrigerate for at least 1 hour.
In a small heavy-bottomed saucepan, melt chocolate. Remove from heat and stir in condensed milk.
Pour on top of pie crust. Sprinkle pecans on top.
In a medium bowl, whisk together pudding mix and milk for 1 minute. Fold 1/2 cup whipped topping into pudding mixture. Pour on top of pecans.
Top with remaining whipped topping. Refrigerate until set.