ith scraper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1
Put sugar, cocoa, milk and margarine in a saucepan.
Bring to a boil.
Stir well and boil 1 minute.
Turn off heat and add vanilla.
Stir in remaining ingredients.
Drop by teaspoon on waxed paper.
Allow to set.
Makes 4 to 5 dozen cookies.
Crush Oreo cookies and mix with melted margarine.
Press into 9-inch pie plate and freeze (2 to 3 hours).
Put ice cream in a bowl and stir until smooth. Place in prepared crust and sprinkle with pecans.
Freeze for at least 1 hour (more time in freezer may be needed depending on how much the ice cream has melted).
When ready to serve, slice pie.
Top each slice with hot fudge followed by whipped cream.
Crush Oreo cookies.
Put one layer on bottom of pan.
Cream together the cream cheese and margarine until smooth.
Mix in powdered sugar.
Mix together the pudding, milk and vanilla.
Mix together pudding mix and cream cheese mixture.
Fold in Cool Whip. Pour this over Oreo cookies.
Top with remaining cookies.
Crush the cookies until a 9 x 13-inch pan is covered.
Mix pudding with 3 cups milk and spread in pan. Cover this with Cool Whip. Sprinkle a few crumbled cookies on top.
combine the crushed chocolate sandwich cookies with the butter until thoroughly
Crush cookies.
Save 1/2 cup.
Press on bottom of a 9 x 13-inch dish.
Melt margarine and pour over.
Cool 1/2 hour in refrigerator.
Mix cream cheese, sugar and Cool Whip.
Spread over cookies and refrigerate 1/2 hour.
Mix pudding and spread over mix.
Refrigerate 1/2 hour.
Cover with Cool Whip. Sprinkle cookies on top.
Chop and crush Oreo cookies; save some for the top.
Mix cookies and melted margarine.
Spread in a 9 x 13-inch dish and put in freezer for 20 minutes.
Blend pudding and milk. Fold in Cool Whip.
Spread on cookie mix and freeze 20 minutes. Top with additional crushed cookies.
Mix cookies and butter together and set
Crush cookies in blender; reserve 1/8 cup crumbs.
Melt butter; pour over cookie crumbs.
Mix well.
Press into bottom of 9 x 13-inch pan.
Chill.
In
a
food processor or blender, process cookies until crumbly.
Mix
in
melted butter.
Pat mixture into bottom and sides
of
a
9-inch deep dish pie plate.
Spread softened ice cream
over
crust.
Pour a generous amount of fudge sauce and marshmallow cream over ice cream.
Sprinkle with chopped nuts. Repeat layers:
chocolate, ice cream, fudge sauce, marshmallow and nuts.
Chill
for
at
least 3 hours.
Remove from freezer for 10 minutes before serving.
Combine cookies and margarine and press into 10-inch greased pie pan.
Spread softened ice cream over crust.
Pour chocolate syrup over ice cream.
Cover with Cool Whip and chopped nuts. Freeze.
Serves 8 to 10.
Mix cookies crumbs and butter.
Spread over a 13\"x 9\" pan.
Freeze for 20 minutes.
In the meantime, blend pudding and milk FOLD IN Cool Whip.
Spread over frozen cookie crust and freeze for at least another 20 minutes.
If desired, top with more oreo cookie chunks or chocolate syrup.
Serving size depends on what size pieces are cut.
Cream sugar and shortening.
Add eggs and beat well.
Add cocoa and flour to mixture.
Add vanilla and nuts.
Pour in greased and floured 13 x 9 x 2-inch pan.
Bake 30 to 35 minutes at 300\u00b0.
Spread marshmallows evenly over top of cake.
Return cake to oven for 5 minutes.
Then frost with Mississippi Mud Frosting.
Cream together butter, sugar and eggs, then add dry ingredients, mixing well.
Pour into oblong pan and bake at 350\u00b0 for 30 to 40 minutes.
Pour marshmallow cream over hot cake.
Cool. Top with Icing for Mississippi Mud Cake.
Cream together the sugar, 1 cup of margarine and cocoa.
Beat eggs with vanilla.
Add flour.
Beat well.
Add coconut, coconut extract and chopped nuts.
Spread in a 9 x 13-inch cake pan (well-greased).
Bake at 350\u00b0 for 30 to 40 minutes.
Immediately after taking from the oven, spread with marshmallow cream.
Spread with Mississippi Mud Cake Frosting.
Grease and flour 13 x 9 x 2-inch baking pan.
Preheat the oven to 350\u00b0.
In large mixing bowl, cream butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt and cocoa; stir into creamed mixture.
Add pecans, coconut and vanilla; beat well. Turn the batter into prepared pan, smooth the top.
Bake for 30 to 35 minutes.
Test with a wooden pick.
Remove from oven; sprinkle top with marshmallows.
Crush Oreo cookies; set aside 1 cup.
Add melted margarine. Mix well and press into 9 x 13-inch pan.
Chill in freezer 10 minutes.
Mix cookies in food processor or blender until crumbly.
Pour in butter.
Pat mixture in 9-inch deep pie plate.
Then put in vanilla ice cream over crust.
Pour generous amount of fudge sauce and marshmallow over ice cream.
Sprinkle with nuts, then repeat with chocolate ice cream, fudge, marshmallow and nuts.
Chill for 3 hours for best results.
Remove from freezer 10 minutes before serving.