MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
ORIGINAL NO-BAKE DIRT PIE WITH WORMS
This pie is so easy to make and is ALWAYS the first thing to go at pot lucks! Everyone loves this and kids and adults ask for me to make this for parties. You can substitute "light" ingredients, but it loses something with the "fat free" stuff.
Provided by caroliyer
Categories Pie
Time 20m
Yield 10 , 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
- You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.
OREO MUD PIE RECIPE
This no-bake mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It's cool, creamy and totally irresistible!
Provided by LifeMadeSimpleTeam
Categories Dessert
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
- Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
- To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms.
- Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer AND is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
- Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
- When ready to serve in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over top.
- Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 8 serving, Calories 698 kcal, Carbohydrate 35 g, Protein 6 g, Fat 60 g, SaturatedFat 36 g, Cholesterol 271 mg, Sodium 207 mg, Fiber 2 g, Sugar 25 g
MUD AND WORMS
This is a very delicious treat. It is mostly a kid's dessert, but don't get me wrong, adults might enjoy it too. This is a Halloween, birthday, or fun treat that everyone can enjoy. :)
Provided by CookingTwins
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
- Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 69.5 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 2.9 g, Sodium 587.5 mg, Sugar 47.8 g
HALLOWEEN WHOOPIE PIES
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
- Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
- Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
- Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 1 g, Protein 3 g
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