Mississippi Mud Cookies Recipes
MISSISSIPPI MUD COOKIES
Non-bake cookie with coconut, oats and nuts.
Provided by Wanda Chambers
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
- Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
- Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!
Nutrition Facts : Calories 221.2 calories, Carbohydrate 34.2 g, Cholesterol 14.1 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 46.2 mg, Sugar 23.6 g
MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
MISSISSIPPI MUD COOKIES
Make and share this Mississippi Mud Cookies recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 37m
Yield 3 Dozen
Number Of Ingredients 12
Steps:
- Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
- Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. Beat in vanilla and melted chocolate.
- Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
- Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
- Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.
Nutrition Facts : Calories 1538.7, Fat 82.1, SaturatedFat 35.4, Cholesterol 225.7, Sodium 795.5, Carbohydrate 188.2, Fiber 10.4, Sugar 122.2, Protein 18.4
MISSISSIPPI MUD COOKIES
We used to make these all the time growing up. I keep hearing them called "no-bake cookies," but this is the name my mom always called them. Even if they don't set up and harden like they should, the chocolate goo tastes mighty fine eaten with a spoon! **UPDATE: Added 11-6-06** I just tried making these again, and for the jillionth time they didn't set up right. I'm going to confer with my mother to see what I might be doing wrong. Until then...make at your own risk!
Provided by ckmclements
Categories Dessert
Time 7m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients and bring to a ROLLING BOIL for 2 FULL MINUTES, stirring constantly.
- Remove from heat and add the last 2 ingredients.
- Spoon onto wax paper to cool.
Nutrition Facts : Calories 140.4, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.7, Sodium 33.4, Carbohydrate 23.4, Fiber 1.1, Sugar 16.8, Protein 1.9
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
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- Microwave ONE CUP of the semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
- Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Gently beat in vanilla, then the melted chocolate.
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- Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
- Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
- Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
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