|
|
|
MOUNTAIN MAMA’S MUDSLIDE
RECIPE PROVIDED BY GINA DILLENBECK
1 stick margarine, softened
1 cup flour
1 ½ cup chopped pecans
2 small pkgs. cream cheese
1 cup confectioner’s sugar
1 med. size Cool Whip
2 cups cold milk
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
1 chocolate Hershey bar
Mix well: 1 stick margarine, 1 cup flour and 1 cup pecans. Press in the bottom of a 9x13 pan. Bake at 350 degrees for 20 minutes. Cool completely.
Beat until fluffy: 2 pkgs. cream cheese and 1 cup confectioner’s sugar. Fold in 1 cup Cool Whip. Spread over cooled crust.
Mix: 2 cups cold milk, and both the vanilla and chocolate instant puddings. Beat until very thick. Spread over the cream cheese mixture.
Top: with the remaining Cool Whip. Grate the Hershey bar over the Cool Whip and sprinkle with the remaining chopped pecans.
Refrigerate overnight or at least 4 hours.
Enjoy!
|
