***Crust*** 1 cup flour 1 cup pecans, chopped 1/2 cup butter, softened ***1st layer*** 1 package (8 ounce size) cream cheese, softened 1 cup powdered sugar 1 cup Cool Whip ***2nd layer*** 1 small package instant vanilla pudding mix 1 small package instant chocolate pudding mix 2 cups milk ***Topping*** 1 cup Cool Whip 2 Hershey chocolate candy bars, grated
Preheat oven to 350 degrees F.
Mix crust ingredients, spread on bottom of an 8x12 baking dish. Bake for 25 minutes. Cool thoroughly.
Mix the ingredients for the 1st layer, and spoon on top of crust. Mix the ingredients for the 2nd layer, and spoon on top of 1st layer. Top with a thin layer of Cool Whip, and garnish with grated candy bar. Refrigerate and cut into squares.
This is the original STSC I had years ago and it was soooo delicious. Looking for a different dessert for Labor Day, and this will surely set well with my family!!
Aug 3, 2012
I have made this with butterscotch pudding, it's amazing !
Jul 19, 2008
Add crushed skor bars or heath bars between the layers and on top. It's WAYYY better than just hershey bars
Aug 30, 2006
I've made this countless times. When I first got the recipe, it was given to me as "Mississippi Mud Pie". Whatever you call it, it's never failed to elicit raves. It's really delicious, but watch the amount of sugar called for in the Cool Whip: I'd decrease it a bit because there's sugar in everything else. Use shaved semi-sweet chocolate (or make chocolate curls) for topping. Enjoy!
Jan 30, 2006
Question... The layer with the pudding as filling... do you mix the vanilla and chocolate together??? Thanks!