Mississippi Mud Pie

While I worked at Stacker Cafe years ago, the head cook, Phyllis, would make an incredibly delicious dirt pie. I had written down the recipe at some point, but, having moved numerous times since then, it has inevitably gotten lost. After searching the Internet unsuccessfully for a dirt pie recipe that resembled that one, I came across a few Mississippi Mud Pie recipes. Taking the basic ingredients from those, I developed this variation, which incorporates more chocolate pudding and Oreo cookies.

1 cup flour
1/2 cup (1 stick) butter, softened
1/3 cup chopped pecans
2 cups Oreo cookies, crushed
1 - 8 oz. package cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
2 - 3.9 oz. packages instant chocolate pudding mix
1 - 3-oz. package instant vanilla pudding mix
2-1/2 cups cold milk
Whipped topping

Preheat oven to 350°. In a large bowl, cut flour and butter together with a pastry blender. Add the pecans and cookie pieces and stir until blended together well. Press the mixture firmly into the bottom of a 9-by-13-inch pan. Bake for 20 minutes. Allow to cool for 30 minutes. After the crust has cooled, mix the cream cheese, powdered sugar and whipped topping together until well-blended. Spread over crust. Combine the pudding mixes and milk. Spread over the cream cheese layer. Refrigerate until set. Spread the remaining whipped topping over top. Serve.