Mud Puddle Pie

Mud Puddle Pie the Editors of Publications International, Ltd.

Yield

Makes 12 servings

Ingredients

Preparation

1. Preheat oven to 350°F. Remove dough from wrapper, keeping log shape. Cut off 1-1/2-inch portion of dough. Place remaining dough in large bowl; set aside.
2. Shape small dough portion into 3 to 4 leaves. Place 2 inches apart on ungreased cookie sheet. Bake 4 to 6 minutes or until edges are lightly browned. Remove to wire rack; cool completely. Decorate with red, orange and yellow icings as shown. Pipe melted chocolate onto leaves for veins. Let stand until set.
3. Generously grease 12-inch pizza pan. Add cocoa to remaining dough in bowl; beat at medium speed of electric mixer until well blended. Press dough into prepared pan, leaving about 3/4-inch space between dough and edge of pan. Bake 9 to 11 minutes or until center is set. Cool completely in pan on wire rack. Run spatula between cookie crust and pan after 10 to 15 minutes to loosen.
4. Spread pudding over crust to within 1 inch of edge. Top with gummy worms and leaf cookies. Cut into wedges to serve.

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