Blue Ribbon Dessert – Four Layer Delight – Mississippi Mud Pie or Bayou Goo2005-08-13
- Course: Desserts
- Yield : 24
- Servings : 24
- Prep Time : 40m
- Cook Time : 50m
- Ready In : 1:30 h
- Add to Recipe Box
This recipe has an interesting story behind it. MawMaw first ate this dessert at a get-together to celebrate the visit of the author’s brother-in-law on leave from Iraq. It was the hit of the evening. The author tells us that her best friend won a blue ribbon for this dessert. MawMaw gets the recipe, makes the dessert and goes to Holly Beach for a weekend of fun. One of her friends declares it the best dish of the weekend. The friend then gets his Mom’s recipes to submit to the website and finds his Mom had that same recipe, but under a different name. Finally, MawMaw’s mother-in-law gives her all her mother’s recipes in an old recipe box. Her Mom lived until the age of 99. You guessed it – this same recipe was in her treasured recipe box! We also found that it mimics Bayou Goo. Bayou Goo is a pecan crust with a layer of sweet cream cheese, then a layer of vanilla custard swirled with chocolate chunks and topped with whipped cream and chocolate shavings.
- 1 cup flour
- 1 stick oleo or softened butter
- 1/2 cup chopped pecans or nuts
- 1 (8 oz) package cream cheese
- 1 cup powdered sugar
- 1 (8oz) container Cool Whip
- 2 small (4 oz) boxes of instant pudding (chocolate, lemon or any other flavor)
- 2 cups milk
- 1 tsp vanilla
Preheat oven to 350 degrees.
Mix together the first 3 ingredients - the flour, oleo and nuts. Press into a 13x9 glass pan to form a crust. Bake for 20-30 minutes (until the edges are golden brown). Let cool completely.
Mix together the cream cheese, 1/2 of the container of Cool Whip, and the powdered sugar. Spread on top of the cooled crust.
Mix the pudding and the milk.Add the vanilla and blend well. Pour on top of the white layer. Add the rest of the cool whip on top of the pudding layer.
Sprinkle 1/4 cup of nuts if desired. Refrigerate until ready to eat. Enjoy.