There are many different kinds of "Mississippi Mud." This is Grandma Hazen's recipe, but instead of shortbread pecan crust (our family aren't fans of nuts), we put it in a graham cracker crust.
Graham cracker crust in a 9x13 cake pan:
2 cups Graham Cracker Crumbs
1/2 cup Butter
5 TBS Sugar
Mix and press into the bottom of a 9x13 cake pan.
Filling, bottom layer:
8 oz softened cream cheese
1 cup whipped cream, dream whip or cool whip
1 cup powdered sugar
Beat well and spread over graham cracker crust.
Filling, top layer:
2 small packages of chocolate pudding
3 cups milk
Beat well and spread over the cream cheese layer.
Refrigerate 2+ hours. Cut and serve. Can be served with squirted whipped cream on top.
Mississippi Mud can be used substituting cherry or blueberry pie filling for chocolate pudding layer.
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