Mississippi Mud Pie
Ingredients
- 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
Instructions
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.