Mississippi Yummy

Jump to recipe

As kids, when my Mom’s family got together there were some staples you could absolutely count on being there.  This is one of those dishes.  There is rarely a family get together that doesn’t have this dessert on the table somewhere and there are always plenty of taste testers, so we can guarantee this recipe is a good one (read more about the size of our family here)!

There are creamy layers and thick, rich chocolate on top of a pecan shortbread crust.   It’s a classic, layered, potluck style, no-frills dessert that is certain to please your crowd, of any size.   ~Kathy

Ingredients: 
  • ½ c. butter, softened
  • 1 c. flour
  • pinch of salt
  • 1c. finely chopped pecans
  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • 8 oz. Cool Whip, thawed, divided
  • 1 (3.9 oz.) vanilla instant pudding
  • 1 (3.9 oz.) chocolate instant pudding
  • 2 c. cold milk
Instructions: 
  1. Preheat oven to 350˚F. Combine butter, flour, salt and pecans and spread evenly into 9 x 13 baking dish, pressing firmly to pack down. Bake for approximately 15 minutes. Set aside and allow to cool completely.
  2. In a mixing bowl, beat cream cheese until smooth. Incorporate powdered sugar then fold in 1 c. Cool Whip. Spread over cooled crust.
  3. In a separate mixing bowl, combine both pudding mixes and milk. Use a hand mixer to mix well for about 2 minutes. Spread over cream cheese layer.
  4. Top with remaining Cool Whip. Refrigerate at least 2 hours to allow to set up. Store in the refrigerator.

Leave a Reply