Today I'm going to show you how to make this no-bake Mississippi mug pie absolutely
refreshing and delicious for this summer season the ingredients you're going to need is one
cup of all-purpose flour one cup of pecans that we're going to finally chop i'll show you how to
do that here in a little bit and i have a cup of butter this is going to be the crust our dessert
the remaining ingredients you're going to need 16 ounces of cool whip three cups of whole milk i
use whole milk it makes it really delicious 1 cup of powdered sugar 1 8 ounce block of cream cheese
1 5.9 ounce container of instant chocolate pudding make sure it's instant and for the garnish i like
to shave chocolate on the top so i'm gonna put this in the freezer and let it start chilling
and i'll show you how to do that here in a little bit let me show you how simple and easy this is
to get together to make the crust we're gonna add the butter into a 2 quart sauce pan and
melt over medium heat or you can melt it in the microwave using a microwave safe dish and a tiny
food processor i'm adding my pecans i want to find texture on them so i'm going to give them a lovely
little topping until i have a fine texture like this nice and finely ground while the butter is
continuing to melt i'm going to use that butter wrapper to lightly oil a 13 by 9 inch baking dish
and that's all you're going to need and you can sit this off to the side now that your butter has
melted we're going to add those chopped pecans and if you'd like to use walnuts you may and
all-purpose flour give this a lovely little tossing with a fork i find that a fork works
really well now that it's looking like this and pulling loose from the sides of the pan
add to your 13 by nine inch pan i start with the fork to get this even layer i use
my hands to press it down and at this point you want your oven preheated to 350 degrees
fahrenheit now that we've got an even layer of our pecan crust this is off to that 350 degree
preheated oven on the middle rack for the next 15 minutes use your timer and no peeking pressed has
baked so we're going to sit it here on a cooling rack and let it cool down for at least 30 minutes
before we start preparing our filling after 30 minutes the crust has cooled
you can hold on to the pan put your hand under there and it's not going to be warm it's going
to be completely cool we're going to set this off to the side and make the first layer which is the
cream cheese filling add your powdered sugar to a medium sized bowl with the block of cream
cheese i've sliced it in half and then i'm going to cut it in little cubes this will help it mix a
lot easier at the hand mixer we're going to beat this cream cheese and powdered sugar until it's
nice and creamy i start on low speed because i don't want to end up with a powdered sugar shower
and then i increase my scoop gradually be sure to scrape down the sides of the bowl
as you go and that looks absolutely great we're gonna fold in one cup of that whipping cream
using a spatula which works best start folding in the whipping cream with our cream cheese mixture
until it's nice and blended and looking like this now this is ready to add to the top of that pecan
crust add dalips to the top of your baked and cooled crust and then we're going to make an even
layer you want to be gentle with this because you don't want to be pulling up your pie crust
with your cream cheese mixture by the way i realized that a spoon works best we're gonna
make the chocolate pudding layer in a medium sized bowl add that package of chocolate and fruit mix
right here into the bottom make sure it's all out of the bag sometimes in the crevices up here
it'll hide so you want to make sure you get it all out of there add your three cups
of cold whole milk whisk this for about two minutes until it starts to thicken use your timer
after two minutes see how nice and thick it is we're gonna add it to the top of the cream
cheese mixture i like spooning it on i don't want it to mix in with the cream cheese mixture
spread it out evenly with the back of a spoon i find that the back of the spoon is
definitely working best from corner to corner this instant jello pudding it takes about
five minutes to really set up and that's what we're going to need it to do before we add
the final topping which is the cool whip and for good measures you can give it a tap
to get all the air bubbles out this is off to the refrigerator for three minutes
just taking my pudding mixture out of the refrigerator after about five minutes
add the remaining whipping cream we've got 16 ounces we used one cup in the cream cheese filling
and then we're going to add the remaining right here on the top it'll be spreading very nicely now
that we've got our whipping cream on top i'm going to show you how to garnish with that chocolate bar
i'm peeling back that paper from our chocolate bar and using a microplane or fine grater
i like just going over the top and adding little slivers
of chocolate add as much as you want or as little as you want make sure that your chocolate is
well chilled that looks great i'm going to cover it put this in the refrigerator up to two hours
give it a try and tell you what it's like so off to the refrigerator i've had this chilling for
about two hours i'm gonna cut into it if you let it sit overnight it's gonna be a little bit more
firm but i think we're gonna be okay right now i'm using a fork because that first piece is
really hard to get out and i want to loosen the edge of the crust oh my goodness and here it comes
it can set up a little bit more but look at that chocolate pudding that cream cheese
layer and that whipping cream and shaved chocolate on top we got to give it a try
oh yeah look at that crust there on the bottom here goes
wow
one of the best no-bake mississippi mud pies you'll ever make fantastic
i'm Deronda with foods 101 give me thumbs up leave me a comment hit that notification bell to be the
first to get my new youtube food videos and serves many thanks a million for watching that pecan
crust the chocolate the cream cheese the whipped cream perfect combination for this no-bake
Mississippi mud pie stay safe and i'll catch you lovely people
later
you