Mississippi Mud

12 slices

3 hrs 30 min + chilling

A layered no-bake dessert: Oreo crust, fudgy brownie, chocolate pudding mousse, and whipped cream.

prepPreheat oven to 350°F / 175°C
prepPlace metal or glass mixing bowl and beaters in freezer for 15 min (before step 12)
24 (264 g) Oreo cookies	Pulse Oreos into fine crumbs	Combine crumbs with melted butter	Pack crust into 9 inch pan	Bake crust 350°F / 175°C, 8–10 min; cool completely	Spread brownie on crust, bake 350°F / 175°C, 25–35 min; cool 2–3 hrs	Spread mousse on brownie, chill 1–2 hrs	Spread whipped cream on mousse, chill until serving	Top with Oreo crumbs & chocolate, serve
6 Tbsp / 85 g unsalted butter (melted, for crust)
4 Tbsp / 57 g unsalted butter (melted and cooled, for brownie)	Whisk butter, sugar, egg, oil & vanilla	Mix in flour, cocoa & salt
¾ cup / 149 g granulated sugar
1 large egg
2 Tbsp vegetable oil
½ tsp vanilla extract
6 Tbsp / 45 g all-purpose flour
¼ cup / 21 g unsweetened natural cocoa powder
¼ tsp salt
1 box instant chocolate pudding mix (3.4 oz / 96 g or 3.9 oz / 111 g)	Beat pudding mix & cream until very thick
2 cups / 473 ml cold heavy whipping cream (for mousse)
½ cup / 57 g powdered sugar	Beat cream, powdered sugar & vanilla until stiff peaks, 4–5 min
2 cups / 473 ml cold heavy whipping cream (for topping)
1 tsp vanilla extract
Leftover Oreo crumbs (optional)
Chocolate shavings or curls (optional)

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