Hello Everyone!
Stella here, and I wanted to share a great recipe with you that I recently made!
We are systematically going through the United States and trying out amazing dishes! We are happy to share them with you, so if you see one that you like, either e-mail me, or comment on the post. :) I'll get them to you ASAP. :)
The yummy dish that is coming out today is....
MISSISSIPPI MUD PIE
Sure to be gobbled up in a matter of servings!
Makes 6-8 Platefuls
Takes 30 Taste-tasting Minutes
Sure to be gobbled up in a matter of servings!
Makes 6-8 Platefuls
Takes 30 Taste-tasting Minutes
First, go to the store and get:
For the Delightful Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter (or 1/2 cup margarine, melted)
Star Tip:
When I made this confectionery delight, I just bought a pre-made graham cracker pie crust.
For the Scrumptious Filling:
1 (8 oz.) package cream cheese, softened
3/4 cup sugar
1 Container (12 oz.) Cool Whip, (THAWED!!!)
2 packages of pudding: 1 butterscotch, 1 chocolate
Star Tip:
When I had the pudding, I just got a 1 3/4 oz. or something, because I read a review for this pie and it said that it was REALLY sweet so you don't need to use a whole 3 1/2 oz. container unless you have got a very, very sweet sweet-tooth. ;D )
Back to the Filling...
3 cups milk divided into two 1 1/2 cups of milk (Probably already on hand, at least, it is in our house. ;)
Now to the fun part... the COOKIN'....
Once you've rustled up those ingredients and have thoroughly thawed the cool whip (and the cream cheese), you can either skip these first two steps if you, like me, bought a pre-made graham cracker crust or make your crust:
1. Combine graham cracker crumbs, 1/4 sugar and butter.
2. Press firmly on the bottom and sides of a 9 in. pie plate. (I used an 8 in., but I also didn't use all of my filling. However, we ate the pie for dessert one night and the next night we ate the remainder of the filling. So, if you'd like two desserts: MAKE IT WITH AN 8 IN. PIE PAN!!)
3. Blend together the cream cheese and sugar; mix it well!
4. Fold in half the Cool Whip (or non-dairy whipped topping if you prefer)
5. Spread the mixture in the crust-lined (or pre-lined) pie plate. ;)
6. Whisk together the (dry) chocolate pudding mix with 1 1/2 cups of milk. Spread this on the cream cheese mixture.
Star Tip:
If you use the 3 1/2 oz. pudding mix, then you will need to wait for 1-2 min. for it to harden up a little bit. But don't worry if it is a little runny, it will chill in the fridge.
7. Whisk together the (dry) butterscotch pudding mix with 1 1/2 cups of milk. Spread this onto the chocolate pudding mixture.
8. Top with the remaining cool whip, (or remaining nondairy whipped topping)
9. Chill until you are ready to serve it.
Star Tip:
Add a handful of chocolate chips to the pie, or if like me, you are addicted to Ande's Mints, there are little Ande's Mints Toppings that you can get that are kind of like chocolate chips. This tip is only good for people with sweet teeth :)
One More Tip:
Put the chips on the pie in a smiley face fashion, and this will be the one pie that is sure to put a smile on anyone's face, even before they dig in!
Well, that's all from the Star Kitchen today. I hope that you enjoyed this recipe. :)
PS: I am sorry to say that one pie was harmed in the making of this post, or should I say 'devoured' in the making of this post?!
For the Delightful Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter (or 1/2 cup margarine, melted)
Star Tip:
When I made this confectionery delight, I just bought a pre-made graham cracker pie crust.
For the Scrumptious Filling:
1 (8 oz.) package cream cheese, softened
3/4 cup sugar
1 Container (12 oz.) Cool Whip, (THAWED!!!)
2 packages of pudding: 1 butterscotch, 1 chocolate
Star Tip:
When I had the pudding, I just got a 1 3/4 oz. or something, because I read a review for this pie and it said that it was REALLY sweet so you don't need to use a whole 3 1/2 oz. container unless you have got a very, very sweet sweet-tooth. ;D )
Back to the Filling...
3 cups milk divided into two 1 1/2 cups of milk (Probably already on hand, at least, it is in our house. ;)
Now to the fun part... the COOKIN'....
Once you've rustled up those ingredients and have thoroughly thawed the cool whip (and the cream cheese), you can either skip these first two steps if you, like me, bought a pre-made graham cracker crust or make your crust:
1. Combine graham cracker crumbs, 1/4 sugar and butter.
2. Press firmly on the bottom and sides of a 9 in. pie plate. (I used an 8 in., but I also didn't use all of my filling. However, we ate the pie for dessert one night and the next night we ate the remainder of the filling. So, if you'd like two desserts: MAKE IT WITH AN 8 IN. PIE PAN!!)
3. Blend together the cream cheese and sugar; mix it well!
4. Fold in half the Cool Whip (or non-dairy whipped topping if you prefer)
5. Spread the mixture in the crust-lined (or pre-lined) pie plate. ;)
6. Whisk together the (dry) chocolate pudding mix with 1 1/2 cups of milk. Spread this on the cream cheese mixture.
Star Tip:
If you use the 3 1/2 oz. pudding mix, then you will need to wait for 1-2 min. for it to harden up a little bit. But don't worry if it is a little runny, it will chill in the fridge.
7. Whisk together the (dry) butterscotch pudding mix with 1 1/2 cups of milk. Spread this onto the chocolate pudding mixture.
8. Top with the remaining cool whip, (or remaining nondairy whipped topping)
9. Chill until you are ready to serve it.
Star Tip:
Add a handful of chocolate chips to the pie, or if like me, you are addicted to Ande's Mints, there are little Ande's Mints Toppings that you can get that are kind of like chocolate chips. This tip is only good for people with sweet teeth :)
One More Tip:Put the chips on the pie in a smiley face fashion, and this will be the one pie that is sure to put a smile on anyone's face, even before they dig in!
Well, that's all from the Star Kitchen today. I hope that you enjoyed this recipe. :)
PS: I am sorry to say that one pie was harmed in the making of this post, or should I say 'devoured' in the making of this post?!
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