| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, 9×13’s, Chocolate |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Pecans; chopped |
| 1 |
c |
Flour |
| 1/2 |
c |
Butter; softened |
| 1 |
c |
Confectioners' sugar |
| 8 |
oz |
Cream cheese; softened |
| 1 |
c |
Cool whip; from large container |
| 1 |
pk |
Instant vanilla pudding; small |
| 1 |
pk |
Instant chocolate pudding; small |
| 3 |
c |
Milk; cold |
|
|
Cool whip; remaining carton |
|
|
Grated chocolate |
|
|
Pecans |
INSTRUCTIONS
LYNN PRESCHEL MFVN59B
1ST LAYER
2ND LAYER
3RD LAYER
4TH LAYER
Mix together the ingredients in the 1st layer and press into 9x13-inch pan.
Bake at 350~ for 20 minutes. Cool completely. Mix 2nd layer ingredients
until nice and fluffy and spread over first layer. Mix ingredients in 3rd
layer and spread over 2nd layer. Spread remaining cool whip over the top
and sprinkle with grated Hershey bar and/or nuts. Chill at least 2 hours.
AKA "Mississippi Mud Pie by Gramma"
"Cream Cheese and Chocolate Pudding Dessert"
"The Next Best Thing To Robert Redford"
"Chocolate Devil Dessert"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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