Mississippi Mud Pie

Happy Fourth of July! Happy Birthday America! Happy 91st Birthday Mimi ( my maternal grandmother and the matriarch of our family )! Happy Birthday Emily ( my 9-year old niece )! There are so many reasons to celebrate today. So let’s eat cake — or Mississippi Mud Pie!

1 cup all purpose flour
1 cup chopped pecans
1 stick butter, melted
1 8-ounce package cream cheese, softened
1 cup powdered sugar
1 16-ounce container Cool Whip Whipped Topping, thawed and divided
1 5.1-ounce package chocolate fudge instant pudding

GARNISH: 1/4 cup candy bar shavings (I use Hershey’s milk chocolate), 1/4 cup chopped pecans or peanuts and 6 maraschino cherries

Preheat oven to 350 degrees. In a medium bowl, combine flour, pecans and butter; press firmly and evenly over the bottom of a lightly greased 13x9x2-inch baking dish. Bake until set and golden brown, about 20 minutes. Set aside to cool.

Combine cream cheese, powdered sugar and 2 cups Cool Whip in the bowl of an electric mixer with whisk attachment; beat until smooth. Spread cream mixture evenly over pecan crust.

Make chocolate pudding according to package directions; pour over cream chess layer.

Top with remaining Cool Whip. Garnish with candy bar shavings, chopped nuts and maraschino cherries. Refrigerate until ready to serve. Serves 12.