Mountain MaMa Mudslide recipe
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Ingredients
- 1 cup all-purpose flour 1 cup chopped pecans, divided ½ cup butter, melted 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (4 ounce) package instant vanilla pudding mix 1 (4 ounce) package instant chocolate pudding mix 2 cups cold milk 1 (16 ounce) container whipped topping (such as Cool Whip®) 2 tablespoons chocolate syrup (such as Hershey's®), or to taste
Nutrition Info
- 480 caloriescarbohydrate: 47.7 gcholesterol: 44.1 mgfat: 30.8 gfiber: 1.7 gprotein: 5 gsaturatedFat: 18.3 gservingSize: -sodium: 418.1 mgsugar: 33.8 gtransFat: : -unsaturatedFat: : -
Directions Mountain MaMa Mudslide
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix flour, 1/2 cup pecans, and melted butter together in a bowl, pour mixture into a 9x13-inch baking dish and press to form a crust.
Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool completely.
Whisk cream cheese and confectioners' sugar together in a bowl until smooth, spread evenly over crust.
Beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened, pour over cream cheese layer. Spoon whipped topping evenly over pudding layer.
Drizzle chocolate syrup over whipped topping layer making abstract designs, sprinkle with remaining 1/2 cup pecans. Refrigerate until chilled and set, about 2 hours.