Need the perfect end to a delicious BBQ meal? Backyard Bash CFO Jeanne Mathiesen made her mom’s Mississippi Mud Sludge for our April 19th BBQ class, and it was such a hit that we had to include it in our newsletter!

You’ll love this cool, creamy, and chocolaty summertime treat with the best crunchy crust you’ve ever tasted!

Crust (Make a day ahead.)

1 cup melted butter
1 cup flour
2 cups chopped pecans

Mix ingredients and spread in a greased 9 x 12 baking pan. Bake at 350 for 25 minutes or until golden brown.

Filling

Layer 1:
2 cups sugar
8 oz cream cheese softened
2 cups Cool Whip

Blend ingredients with mixer until smooth. Spread on crust. Put in freezer while making layer 2.

Layer 2:
2 boxes chocolate pudding (1 large, 1 small)
2 cups canned evaporated milk, undiluted
1 cup regular milk (can use skim)

Blend ingredients with mixer until smooth. Spread onto layer 1.

Layer 3:
2 cups Cool Whip
Semi-sweet chocolate bar

Spread Cool Whip over the top. Grate chocolate bar into curls over the top.