Mississippi Mud Filling

From Paula Deen's Mississippi Mud Cake on Food Network; cake was enormous (for 20 people maybe) Use with Birthday Chocolate Cake

Yield: 10 servings
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  • 8 oz container(s) frozen nondairy whipped topping thawed
  • 7 oz jar(s) marshmallow creme
  • 4 oz package(s) Philadelphia Cream Cheese softened
  • 1 cup(s) toasted and chopped pecans *optional


  1. In a medium bowl, combine the whipped topping, marshmallow creme, and cream cheese. Beat at medium speed with an electric mixer until smooth. Stir in the pecans, and chill for at least 1 hour.

  2. *After cake is cooled, spread filling. Cover with Saran Wrap and freeze or refrigerate until frosting the next day.
August 2013

This recipe is a personal recipe added by maw52647 and has not been tested or endorsed by MyRecipes.

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