This recipe for Mississippi Mud, by Joan Ferrington, is from From the kitchen of.......,
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Joan Ferrington Added: Thursday, September 10, 2009
Mix oleo, pecans and flour and pat into 7 1/2 x 12 x 2 inch dish. Bake at 350º for 25 minutes. Cream cheese and sugar well. Stir in 1 cup Cool Whip. When layer one has cooled, spread this mixture over layer one. Mix pudding with milk and whip until thick. Spread on layer 2 and top with rest of Cool Whip.
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