Mississippi Mud Pie
If you want a rich, satisfying, chocolatey treat that happens to be perfect for a get together (or a hungry family!) give this delicious creamy, easy treat a try soon!
My sister and I both had flashbacks to childhood with this one - it is very reminiscent of a dessert our mom used to make with pistachio pudding! It screams "potluck" to me. There is a little bit of down time between layers, but most of the "prep" on this recipe is fairly hands off. Let layers bake, cool, and then chill and set and you're ready to go!
Sprinkles are such a pretty touch - and though my daughter would have had more fun going crazy with colorful sprinkles, I opted for chocolate. I've been watching too much Barefoot Contessa - she talks a lot about having a clue on top as to what is inside... so chocolate sprinkles it was!
I have a lot of nuts that I've stashed in my freezer (they keep a LONG time in the freezer) and I decided I really wanted to make a point to use up some of the ingredients that I've been hanging on to for awhile, with no future plans for use - so this was a GREAT one for a good couple cups of pecans. The original recipe calls for a walnut base - use your favorite / preferred nut (or whatever you also have stashed in your freezer)!
Mississippi Mud Pie
2 cups pecans, ground finely in food processor
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1 3.4-oz package instant vanilla pudding mix
1 5.9-oz package instant chocolate pudding mix
3 cups milk (I used 2%)
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
1 cup heavy whipping cream
3-4 TBS caramel sauce / dip
- Preheat the oven to 350 degrees. Combine the melted butter with the ground pecans and flour, stirring together until butter is well distributed.
- Press mixture into the bottom of a 9x13 baking dish, sprayed with nonstick cooking spray. Press firmly.
- Bake in pre-heated oven for 20 minutes, until toasted and golden brown. Set aside to cool at least 20-30 minutes before preparing the pudding.
- When base is cool, combine the pudding mixes and the milk and stir until thickened and smooth (you will be using half of the called for milk, so it thickens pretty quickly).
- Spread this over the cooled base. Next heat the caramel dip / sauce if needed to make it easily spreadable and gently spread over the pudding layer.
- Whip the cream until soft peaks form and set aside.
- Next, whip the cream cheese in the bowl of a stand mixer until it is smooth and creamy, then slowly add in the powdered sugar and blend into the cream cheese mixture until no lumps remain, scrape down the sides as needed.
- Add the whipped cream into the cream cheese mixture and whip until slightly thickened, soft, and fluffy. Scrape down the sides, and the bottom at least a couple times to be sure everything blends smoothly.
- Taste - you can add a little extra sugar if you prefer.
- Spread the cream cheese / whipped cream mixture over the top of the caramel layer and decorate with chocolate sprinkles if desired.
- Refrigerate at least an hour or so to set, before slicing and serving. Store leftovers in the refrigerator and eat within a couple days.
Recipe adapted from Tracy on AllRecipes
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