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Make The Crust : Add the Oreo crumbs and melted butter into a small mixing bowl. Stir until well combined and it resembles wet sand. Firmly press the crust mixture into a 9-inch round pie plate (ungreased) on the bottom and up the sides. Place the crust in the freezer while you prepare the rest.
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In a medium bowl and using an electric mixer, mix the pudding and milk until smooth. Fold or gently mix in the whipped topping. Fold in or gently mix ¾ cup of the crushed chocolate sandwich cookies. Add the pudding mixture into the pie crust. Sprinkle the remaining crushed chocolate sandwich cookies.
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Set aside. In a large bowl, combine the pudding mix with the milk. Mix for one minute. The pudding will be thick. Add the heavy cream. Mix until light, about one minute. Spread filling into chocolate pie crust. Top with the crushed cookies and a few gummy worms. Chill for 30 minutes.
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Use a hand mixer to whisk together with two cups of cold milk and place in the fridge to set for at least 5 minutes. 3. When the pudding sets, fold in half of the whipped topping into the chocolate pudding. 4. Spread the pudding mixture over the pie crust. 5. Cover the pudding layer in the remaining cool whip. 6.
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Preheat the oven to 350℉ (175℃). Bring out a pie dish - either a non stick one, or grease a regular one with a little bit of butter. Place Oreo cookies in a food processor, cover it, and run the food processor until the cookies are crushed into very small pieces. 28 Oreo cookies.
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Stir until chocolate has melted completely and the mixture is smooth. Pour into baked pie shell, smooth the top and cover the top with plastic wrap directly so the filling is touching the plastic. Refrigerate 6-8 hours or overnight. Pie will be ready once plastic wrap removes cleanly off of filling.
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directions. Mix together pudding and cold milk, let stand 5 minutes. Fold in cool whip. Mix in chips and 3/4 cookie crumbs. Pour into pie crust. Sprinkle with remaining cookie crumbs. Top with additional oreos (optional). Freeze until firm or serve chilled.
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Put cold milk and pudding in a large bowl. Mix with a whisk until fully dissolves. Place the pudding in the refrigerator for about 10 minutes, or until it begins to thicken and set just a little. Fold in softened whipped topping into the chocolate pudding, mixing well. Layer the pudding evenly between the cups.
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step 1. Make sure the cans of Coconut Cream (2 cans) have been chilled for at least 24 hours. step 2. Place the Dates (16), Coconut Oil (2 Tbsp), Vanilla Extract (1 Tbsp), and Dark Cocoa Powder (3 Tbsp) in food processor or blender. Blend until a batter is formed. Press this into a lined 8 in pie pan for the crust.
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Fold in the cool whip to the pudding. Add the pudding mixture into the crust and smooth the top, so it's flat. Place the Oreos into your food processor and pulse until they are a fine crumb. Sprinkle the Oreo crumbs over the top of the pie. Top the pie with some of the gummy worms. Place the pie in the fridge for 1 hour to set.
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Make the crust. Pulse 20 sandwich cookies in a food processor until they resemble crumbs. Add melted butter to the Oreo crumbs and stir until combined. Press the mixture firmly on the sides and bottom of a 9-inch pie pan, then place in the refrigerator. Whip the cream.
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How to Make This Dirt Pie: Pour the chocolate pudding mix and cold milk into a large mixing bowl. Mix with an electric mixer until a thick pudding forms. Add the Cool Whip to the bowl. Stir the Cool Whip into the pudding mixture. Pour the chocolate chips into a microwave safe bowl. Microwave on HIGH for 1 minute.
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Directions. In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In another large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
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Gently fold Cool Whip into pudding, and mix until well combined and fluffy. Add a thin layer of crushed cookies to each plastic cup. Spoon pudding mixture over the crushed cookie layer, almost to the top. Sprinkle crushed cookies on top of pudding, and top with 2 or 3 gummy worms and chocolate sprinkles, if using.
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Heat on stovetop over medium heat, whisking constantly until mixture just reaches a boil, about 6 to 8 minutes. When mixture begins to bubble and thicken remove from the heat. Spread pudding into the oreo cookie crust and spread into an even layer. Cover with plastic wrap and Refrigerate until firm about 2 hours.
Mississippi Mud Pie Recipe NYT Cooking
1. Prepare chocolate crust. In a food processor, pulse Oreo cookies until they form crumbs. Set aside 1/3 cup for the top of the dirt pie. Pour in melted butter, pulsing until blended into crumbs. Press evenly into a 9″ pie plate, being sure to press up the sides of the pie plate.