Almost No Bake Four Layer Mud Pie
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1 tablespoon vegetable oil
- 2 1/2 cups cold milk
- 24 oreos with filling (finely crushed (i use my food
- 5 tablespoons unsalted butter melted
- 4 oz. baker's semi-sweet chocolate (roughly chopped)
- 1/3 cup canned sweetened condensed milk
- 2 oz. each) pkgs. jell-o chocolate flavor instant puddi
- 1 (8 oz.) tub cool whip whipped topping (thawed divided)
- Carbohydrate 3.048385 g
- Cholesterol 20.165 mg
- Fat 7.95668500043822 g
- Fiber 0 g
- Protein 2.19185 g
- Saturated Fat 4.45432659378227 g
- Serving Size 1 1 -12 (69g)
- Sodium 32.631 mg
- Sugar 3.048385 g
- Trans Fat 0.476211718755334 g
- Calories 91 calories
Preheat oven to 350 degrees F. Combine Oreo crumbs and butter in a large bowl and stir until well combined. Pour mixture into a 9†pie plate and firmly press the crumbs into the bottom and up the sides to form an even layer. Bake for 8 minutes at 350 degrees F then COOL COMPLETELY before proceeding to the next step. You can bake your pie crust up to a day in advance then cover with foil once cooled. Add chocolate, sweetened condensed milk and vegetable oil to a medium bowl and microwave at 50% power at 30 second intervals until melted, stirring in between intervals. Stir until smooth then pour IMMEDIATELY into cooled pie crust. Smooth along the bottom of crust. Set aside. Beat pudding mixes and milk with a handheld whisk for 2 minutes (it will be thick). Spoon 1-1/2 cups over chocolate layer and smooth. To the remaining pudding, stir in HALF of the Cool Whip. Spread over pudding layer in crust. Top with remaining Cool Whip and refrigerate for at least 4 hours, best if overnight. Garnish with raspberries (highly recommended!), crushed Oreos and shaved chocolate if desired.
