Incredible Edible Mudd
Read more articles on Recipes.June 11, 2007
Posted by Tiffany Aller
June 11, 2007
Posted by Tiffany Aller
395 Views
Mudd is simple and easy to make and is a great summer treat. This will be featured at www.pattianncolt.com, in a section of this romance writer’s website that showcases characters and their recipes! P.S. Patti is my husband’s aunt, but even if she weren’t family, I’d still call her writing “awesome”.
Incredible Edible Mudd
Ingredients:
1 Large Package Chocolate Sandwich Cookies (Oreos or Generic)
1 Large Package Chocolate Pudding (Jell-O or Generic)
1 Small Package Oreo Pudding
1 Large Container Frozen Topping (Cool Whip or Generic)
Milk (For use in puddings)
Method:
1. In a food processor, whip all sandwich cookies into very small pieces or crumbles. If you do not have a food processor, place cookies in a freezer bag and pummel with a meat tenderizer. If you’re having a bad day and need to release aggression, this is a TERRIFIC method!
2. Prepare both chocolate and Oreo puddings according to package directions, but instead of placing in your refrigerator to set, let stand at room temperature for 10 minutes. This will allow the pudding partially set but still remain liquid-y enough to spread.
3. In a large bowl (preferably one that comes with a lid), begin layering the ingredients. I prefer this layering scheme: chocolate pudding, cookie crumbles, whipped cream, Oreo pudding, whipped cream, chocolate pudding, cookie crumbles.
4. Place in refrigerator so that pudding can continue to set. Mudd should set for at least one hour prior to serving.
Alternate Methods:
At times, I’m feeling creative, and so I experiment with my Mudd. Try these ideas:
~Pre-mix portions of your puddings with cookie crumbles for added layers of delicious delight.
~Serve your Mudd in a Mudd-worthy container - I’ve used mini garbage cans and garden pails, which keeps my guests amused and livens up dessert.
~Add bugs to your Mudd - gummy worms can perfectly round out the ambiance of this dish!
~Spice things up - instead of chocolate sandwich cookies, try vanilla. Instead of vanilla cream in your cookies, try mint or peanut butter. Instead of chocolate pudding, try vanilla. Or, if you’re adventurous, try different flavors of Jell-O!
~Sprinkle it on - I once sprinkled cinnamon on top of a layer for a bit of flavorful fun - and it was delicious! Other ideas to try are ginger or nutmeg.
Tips:
~Mudd makes for a delicious dessert for no occasion at all, or a terrific treat for special events.
~Mudd is great for use as a fundraiser. I first began making Mudd in high school, where were put a scoop in 8-oz cups and sold each for $1 in the cafeteria to fund our Speech and Debate club.
~Mudd stays edible as long as the milk you use in your pudding does not expire - it is not recommended to keep in your fridge longer than one week. But it’s so delicious - I’m sure it’ll be long gone by then!
This is an original recipe and a copyrighted article. This content should not be reproduced elsewhere without the written consent of the author and must likewise not be submitted to any recipe or food compilations or claimed as your own creation for any reason. As of this publication, I have confirmed that this recipe does not exist elsewhere in cyberspace, and going forward should only exist in the ArsCompendium, and through special permission at www.pattianncolt.com. Thank you for your respect of the originality of this recipe, and enjoy the many meals it can enhance for your family!
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