As we have done for the past few years, we spent Thanksgiving at Jeff’s mom’s house and then headed over to my dad’s house for a late dessert. The food was fantastic and the time spent with family was even better!
This guy couldn’t get enough food! He was looking everywhere for something else to eat. Seriously, the way he eats, you would think he’s never fed.
One of my favorite traditions for Thanksgiving is having that nice taste of my grandma’s Mississippi Mud Pie. Fortunately, my step mom knows my dad and I look forward to it every year. It was ready and waiting for us when my family got there. Now THAT’S love.
My grandma passed away many years ago, but there is a special place in my heart for her, my grandpa, and my great aunt who lived with them. Tears still come to my eyes when my dad or brothers and I talk about them. In our minds, they were the greatest cooks, ever! When I think about time I spent at their house as a young child, food is the biggest memory I have.
Either I was a weird kid or they REALLY were the greatest cooks ever. Every time I went to their house, they had my favorite waiting for me — cooked broccoli. Yes, weird, I know, but I wanted it and I got it, every time! My dad, brothers, and I all had our favorite recipes. Chicken spaghetti, divinity fudge, dumplings, stuffed peppers, and mississippi mud pie were some of our favorites.
When I posted a picture of the pie on my Facebook page Thanksgiving Day, my oldest brother told me he hadn’t had it in years and wanted the recipe. Of course he HAD to have the recipe and it prompted me to look through their old recipes.
I think this book is so cool and it really is one of my most treasured items.
Just seeing their handwriting makes me smile.
I realized that we shouldn’t keep this love for Mississippi Mud Pie to ourselves. I think you should have it, too. Here’s the recipe!
Mississippi Mud Pie
1 stick margarine
1/2 c pecans, chopped
1 c flour
1 c powdered sugar
8 oz cream cheese
2 – 8 oz. pkgs. Cool Whip
2 – small pkgs. instant choc. pudding
3 c milk
FIRST LAYER: Mix margarine, pecans & flour. Press into 13″x9″ baking dish. Bake at 350 for 15 minutes.
SECOND LAYER: Mix powdered sugar, cream cheese & 1 8 oz pkg. Cool Whip. Spread over cooled first layer.
THIRD LAYER: Mix chocolate pudding & milk. Spread on second layer.
FOURTH LAYER: Spread Cool Whip on third layer, top with nuts. Refrigerate for several hours.
We really hope you had this:
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