Mississippi Mud

This was recently remade for dessert at a friends house. New pics, old article, same great recipe…

Okay y’all. We are heading south for a wonderful dessert my mama got from someone at a church potluck. (Aren’t they the best places for getting good recipes?) Stand back when you serve it, there will be a stampede for seconds, I do declare!

 

 Mississippi Mud

Layer #1:

  • 1 cube butter, softened to room temp.
  • 1 cup chopped pecans (of course, cause this is the south ya know)
  • 1 cup flour

Mix as for a pie crust and press into a sprayed 9 x 13 pan like a pie crust. I use a fork to press it in. Bake this at 350 for 25 minutes.

 Cool Completely. If using a glass baking dish, the oven should be set at 325. This is your first layer.

Layer #2:

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 large cool whip ( believe it was 13 oz. not the jumbo container)
  • 11 oz cream cheese

Blend the sugar, vanilla and cream cheese with a hand mixer or whatever, and then fold in the cool whip. Take that mixture and dab half of the mixture on crust, smoothing it all over. Save the other half the mixture for the top layer.

Layer #3

  • 1 large package or 2 small packs chocolate pudding mix
  • 2 cups milk
  • 1 tsp vanilla

Mix with electric mixer. Now, Grandma made a good suggestion and says you should chill the pudding you made before spreading it over layer 2, to thicken it a bit. It would not hurt to put the pie in the refrigerator too while you wait, to keep everything cool and firm. Then pour/spread the chocolate pudding on top of cream cheese mixture.(layer 2).

layer 3

Chill. Then cut it into squares and serve it up. Crunchy cookie like crust, smooth, creamy filling. It’s a winner in every way.

To cut richness you can use 8 oz. cream cheese, 3/4 cup of pecans instead of a full cup. For lighter chocolate flavor you can use 1 small box vanilla and 1 small box chocolate pudding. (I can’t imagine wanting to, but…)

Lets add strawberries around the edges, just to make it pretty and because fresh strawberries go bad in the wink of an eye.
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