Ingredients:

1 container cool whip (dip)

1 package chocolate pudding mix (dip)

1/2 package Oreo cookies (dip)

1/3 c. chopped pecans (dip)

1 c. chopped pecans (cake)

1 c. butter (cake)

1 bar semisweet chocolate baking bar (cake)

2 c. sugar (cake)

1½ c. all-purpose flour (cake)

½ c. unsweetened cocoa (cake)

4 large eggs (cake)

1 tsp. vanilla extract (cake)

¾ tsp. salt (cake)

1 bag miniature marshmallows (cake)

½ c. butter (frosting)

⅓ c. milk (frosting)

¼ c. unsweetened cocoa (frosting)

1 package powdered sugar (frosting)

1 tsp. vanilla extract (frosting)

Directions:

1. Combine Cool Whip and pudding mix in large bowl, beating until all lumps are broken up and batter is fully combined.

2. Place about 9 to 10 Oreos in a gallon-sized resealable plastic bag and use rolling pin to crush cookies into a fine crumble. Fold Oreo pieces into batter, along with chopped pecans.

3. Top dip with more crumbled Oreos and pecans. Serve.

4. Mississippi Mud Cake. Prepare the cake: Preheat oven to 350 degrees F. Place pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant. Microwave 1 cup butter and chocolate bar in a large microwave-safe glass bowl at high for 1 minute, stirring at 30-second intervals. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10-inch jelly-roll pan.

5. Bake at 350 degrees F for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (see preparation below), and sprinkle evenly with toasted pecans.

6. Prepare the frosting: Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla. Use immediately.

Bon Appetit!