Makin' Mud Pies

This is how I'll always picture my baby cooking. He has gotten a little more sophisticated at the ripe old age of 10. Tonight we made a mud pie together.

We ran out of sugar and had to borrow a cup from a neighbor (until Grandma got back from the store). No Cool Whip so we made a substitute - so much better for us and yum!

MISSISSIPPI MUD PIE

LAYER 1:
1 c. butter

1/3 c. cocoa

1 c. nuts, chopped

4 eggs

2 c. sugar

1 1/2 c. flour
Melt butter. Stir in cocoa, nuts, eggs, sugar, flour and baking soda. Bake at 350 degrees for 30 minutes in 13 x 9 pan.

LAYER 2:
8 oz. soft cream cheese

1 c. Cool Whip'

1 c. sugar
Mix and spread over layer 1.

LAYER 3:
2 sm. or 1 lg. box instant chocolate pudding

3 c. milk
Mix well with beater, pour over layer 2.

LAYER 4:
Cover with remaining Cool Whip and refrigerate 2 hours.

Sprinkle with chocolate chips?

Cool Whip Substitute - Because of course we never have Cool Whip

Low Fat Whipped Cream Substitute

Yield is about 4 servings.

5oz can organic evaporated milk (yea right, we used fat-free skim)

2 tbsp cold water

1 tsp unflavored gelatin

2 tbsp Stevia (Not Nutrasweet) - used Splenda

3 tbsp non-hydrogenated corn or safflower oil - used Canola

First, get the milk to a cold enough temperature to whip. This is easiest done by pouring it into a shallow tray or ice cube trays and placing in the freezer until you see crystals begin to form around the edges.

While the milk is chilling-out, combine the gelatin and water in a small dish, without stirring.

For five minutes, place the dish in a small saucepan containing hot water to allow the gelatin to dissolve.

Remove dish from the hot water and allow it to cool.

Whip the milk in a medium size bowl until stiff peaks form. Gradually add the sugar, oil and then gelatin mixture. Continue beating until stiff peaks form again.

Cover and place in freezer for 10minutes, then transfer to refrigerator.The mixture will become very stiff. Before serving, stir to soften. Will keep 3 days covered in your refrigerator.