Texas Mud Recipes

TEXAS MUD

Steps:

• 1. Cream: shortening and sugar. Add eggs and beat by hand. Add: flour, cocoa, salt, vanilla, & pecans Beat by hand until well blended. Pour into ungreased sheet cake pan (13 X 9). Bake at 325 degrees for 40 to 50 minutes. DO NOT COOL YET. While warm, spread with 1 (12-oz) jar marshmallow creme
• 2. Icing: Melt 2 sticks margarine or butter. Add 1/3 cup cocoa, 1 tsp vanilla, 1 lb. powdered sugar and 1 cup chopped pecans Blend well. Spread over still-warm cake. Let entire cake cool thoroughly and cut in squares.

BEST MUD PIE

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

BUCKET OF MUD

Steps:

• Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.