Mississippi Mudpie

MISSISSIPPI MUD PIE

1 c. all-purpose flour
1 stick butter
1/2 c. pecans or walnuts
2 tsp. sugar
1 c. Cool Whip
8 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 lg. box instant chocolate pudding
2 1/2 to 3 c. milk
Cool Whip for top
Chocolate curls or pecans

Mix and spread first 4 ingredients in 13 x 9 inch pan. Bake at 350 degrees until light brown. Mix second 4 ingredients over cooled crust. Beat and spread last 2 ingredients over second layer. Spread extra Cool Whip on top and decorate with chocolate curls or pecans.

Healthy-Pull-A-Part-Bread

HEALTHY PULL-A-PART-BREAD
From eatbetteramerica.com

1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
(I made my own Whole wheat biscuit recipe instead)
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

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