"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mississippi Mud, by Joan Ferrington, is from From the kitchen of.......,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.