Mississippi Mud Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 380.0
- Total Fat: 27.1 g
- Cholesterol: 48.6 mg
- Sodium: 196.9 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 1.7 g
- Protein: 7.5 g
View full nutritional breakdown of Mississippi Mud Pie calories by ingredient
Number of Servings: 12
Ingredients
-
Almonds, 1 cup, sliced
Granulated Sugar, 9 tsp
Butter, salted, .5 cup
Almonds, .5 cup, ground
Flour, white, .5 cup
Cream Cheese, 8 oz
Powdered Sugar, .5 cup, unsifted
Whole Milk / Vitamin D, 4 cup
Jello Sugar-Free Chocolate Pudding (milk not included), 5 oz
Baker's Corner Sugar Free Pudding, 8 serving
Cool Whip whipped topping, 48 tbsp
Milk Chocolate Candy, 1 bar (1.55 oz)
Directions
Preheat oven to 350 degrees F.
Spray a 9 x 13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WHINYARD.
Spray a 9 x 13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WHINYARD.