Mississippi Mud Pie With Caramel Candy Recipes

MISSISSIPPI MUD PIE

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.

MISSISSIPPI MUD PIE

Steps:

• Mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned.
• First Layer:
• Mix confectioners sugar, Cool Whip, and cream cheese until smooth.
• Spread over cooled crust.
• Second Layer:
• Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
• Careful spread over first layer.
• Cool until set in refrigerator.
• Top with remaining Cool Whip.
• Sprinkle shaved Chocolate on top for decoration.
• Refrigerate or freeze for up to two months.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.

MISSISSIPPI MUD PIE WITH CARAMEL CANDY

Steps:

• Combine crust ingredients and press gently into a 9-inch pie plate.
• Microwave on Medium-high 1 1/2 to 2 minutes.
• Cool.
• For Filling: Soften ice cream for 1 minute on Low or until it can be spooned into crumb crust. Freeze until ice cream is once again solid.
• Place caramels in 1 tablespoon milk in 1 cup measure. Microwave, uncovered, on High for 30 seconds to 1 minute. Stir until smooth and completely melted.
• Cool.
• Pour over frozen ice cream and return to freezer.
• Place butter, 1/4 cup milk and sugar in bowl and microwave on High 1 to 2 minutes or until mixture comes to a full boil.
• Stir well.
• Boil an additional 2 1/2 minutes.
• Cool slightly.
• Add chocolate chips and beat until mixture just starts to thicken.
• Pour over ice cream and return to freezer until 1/2 hour before serving.
• One-half hour before serving, place pie in refrigerator to defrost slightly.