Mississippi Mud Pie

Name: Mississippi Mud Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 3/4 cup unsalted butter (melted (1 1/2 sticks)); 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods); 1 cup pecans (or walnuts, chopped (measure after chopping)); 8 oz. pkg. cream cheese (softened ); 1 cup powdered sugar; 1 cup cool whip (or other non-dairy whipped topping (from 16-oz. container)); 7.8 oz. pkg. Jello instant chocolate pudding ((two 3.9-ounce packages)); 3 cups milk; remaining Cool Whip (or other non-dairy whipped topping (from a 16-oz. container)); 1/4 cup diced walnuts (or pecans, for garnish, if desired (measure after dicing)); 1/4 cup chocolate curls or shavings (for garnish, if desired)

Teresa Ambra

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Mississippi Mud Pie is sensational! This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with non-dairy whipped topping, a sprinkling of nuts and chocolate curls. Mississippi Mud Pie is a chocolate lover’s delight for real! Each mouthful just slides down your throat with an explosion of flavors that will satisfy any sweet tooth.

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Some people call this dessert Chocolate Lasagna. It was originally named Chocolate Delight in the 70s. I’ve called it Mississippi Mud Pie because that’s what the recipe was called when it was first given to me. The first time I tasted this delicious cream pie was at a church potluck in 1978. It was also the first time I’d ever been to a church potluck so the whole experience was new to me. I fell in love with this decadent dessert at first bite! 🙂

The person who made the dessert made half with chocolate pudding and the other half with banana pudding. Both flavors were fabulous. About a year later I had it again and this person called it Mississippi Mud Pie. Patty Carter was a South Carolina girl who found herself in Florida and oh, could she ever cook!

She made the best Fried Chicken of all time. I still have that recipe and several of her cake recipes and all are scrumptious. No matter what you choose to call this dessert, it’s A-M-A-Z-I-N-G!!

I first posted this recipe back in June of 2012. The original pictures were of poor, grainy quality. I updated them in January 2014, and now again in February 2017 as I made this for our Super Bowl party. It was extremely well received! Hopefully you can get a better appreciation for this lovely dessert.

If you’re looking for a wonderful, creamy, delectable, scrumptious dessert to WOW your company, Mississippi Mud Pie will do it! In fact, I kept having people come up to me as we were watching the Super Bowl telling me how much they loved this dessert. It’s always a crowd pleaser whenever I make it.

Mississippi Mud Pie is one of the most scrumptious desserts you’ll ever eat!

This delicious dessert is amazing and such a crowd pleaser whenever I make it. It’s so ooey and gooey and just melts in your mouth!

Here’s Mississippi Mud Pie just out of the freezer. Every bite is so mouthwatering and delectable.

Here’s what I did.

I used these ingredients.

To make the crust layer: melt butter in a large mixing bowl. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add finely diced pecans or walnuts.

Combine ingredients with a fork.

Spray a 9×13″ baking dish with cooking spray. Press crust mixture evenly into baking dish with a fork.

Bake at 300 degrees for 25 minutes. Cool completely. I usually cool about 10 minutes on the counter, and then put the dish in the freezer for about 20-30 minutes. It must be completely cool before you place the other layers on top or you’ll end up with a goopy mess.

While crust is cooling make cream cheese layer. Mix cream cheese, powdered sugar and non-dairy whipped topping together in a medium-sized bowl with an electric mixer.

If necessary, you can refrigerate the cream cheese layer as you wait for the crust to cool sufficiently.

To make the chocolate layer, mix chocolate instant pudding mix and milk in a large mixing bowl. Beat on high until the pudding sets up — somewhere around 3-5 minutes.

Set aside until crust layer cools.

After the crust cools completely either by setting it out on the counter or placing the dish in your refrigerator or freezer, add the cream cheese layer and spread evenly and smoothly over top of the crust layer.

Spread the chocolate pudding mixture evenly and smoothly over top of the cream cheese layer.

Add the remaining non-dairy whipped topping over top of the chocolate pudding mix.

Sprinkle the dessert with nuts and chocolate curls. Refrigerate until ready to serve. You can also freeze the dessert until an hour before serving time.

Mississippi Mud Pie is a superb chocolate dessert. It’s great for any kind of holiday, potluck or even backyard barbecues.

This is such a delicious recipe, and it’s very versatile. You can use banana, butterscotch, pistachio, coconut cream or chocolate pudding mixes. You can also use pie filling for the chocolate layer and that works excellently, too.

Mississippi Mud Pie is a fantastic dessert all your guests will rave over! Chocolate Delight, Chocolate Lasagna, Chocolate Layered Dessert, Mississippi Mud Pie–no matter what you call it, it’s fabulous!

Here’s the recipe.

MISSISSIPPI MUD PIE

(Recipe adapted from Laverne Reed, when attending First Baptist Church, Louisiana, MO, and Patti Carter, when attending First Baptist Church Indian Rocks, Largo, FL)

Mississippi Mud Pie

Teresa Ambra

Mississippi Mud Pie is outrageously good! This luscious chocolate layered dessert has a nutty crust layer, a cream cheese layer, a chocolate pudding layer, a whipped topping layer, then it's sprinkled with chocolate shavings and nuts. It's terrific for company or holiday desserts as everyone raves over this decadent and delightful dessert.

4.67 from 9 votes

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Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings

Calories 351 kcal

Equipment

1 9x13" glass baking dish
1 medium mixing bowl
2 large mixing bowls
2 wooden spoons
1 electric mixer
1 fork
measuring cups
measuring spoons
1 spatula

Ingredients

LAYER 1:

3/4 cup unsalted butter melted (1 1/2 sticks)
1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 cup pecans or walnuts, chopped (measure after chopping)

LAYER 2:

8 oz. pkg. cream cheese softened
1 cup powdered sugar
1 cup cool whip or other non-dairy whipped topping (from 16-oz. container)

LAYER 3:

7.8 oz. pkg. Jello instant chocolate pudding (two 3.9-ounce packages)
3 cups milk

LAYER 4:

remaining Cool Whip or other non-dairy whipped topping (from a 16-oz. container)
1/4 cup diced walnuts or pecans, for garnish, if desired (measure after dicing)
1/4 cup chocolate curls or shavings for garnish, if desired

Instructions

LAYER 1:

Combine crust ingredients with a fork in a medium mixing bowl and press into a greased 9x13" glass baking dish.
Bake in 300° oven for 25 minutes.
Cool completely!

LAYER 2:

In a large bowl with an electric mixer, blend cream cheese, powdered sugar and 8-ounces Cool Whip until smooth.
Spread over cooled crust.

LAYER 3:

Combine chocolate pudding mix with milk in a large mixing bowl.
Beat with an electric mixer for a few minutes until mixture becomes thick.
Spread over 2nd layer.

LAYER 4:

Spread remaining cool whip over top of 3rd layer, then sprinkle with chopped nuts and chocolate curls or shavings over top, if desired.
Cool 6 hours in refrigerator before serving, or freeze.
If frozen, thaw 1 hour on counter before serving.

Notes

NOTE: If I have to speed up the cooling process for layer one (the crust layer), I put it in the freezer after about 20-30 minutes and it will cool more quickly. Otherwise, it may take about an hour to cool completely at room temperature.

BANANA DELIGHT: Substitute banana pudding mix for the chocolate in the recipe. If desired, garnish with banana slices that have been soaked in lemon juice.

COCONUT DELIGHT: Substitute coconut pudding and pie filling for chocolate. Spread about 1 cup of coconut on a cookie sheet and bake a few minutes at 350° until slightly toasted. Sprinkle toasted coconut over top. Refrigerate.

PISTACHIO DELIGHT: Substitute pistachio pudding and pie filling for the chocolate. Garnish with chopped pistachios.

BLUEBERRY OR CHERRY DELIGHT: Substitute 2 cans of pie filling for the pudding mixture.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 351kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 32mgSodium: 341mgPotassium: 229mgFiber: 2gSugar: 24gVitamin A: 381IUVitamin C: 0.1mgCalcium: 132mgIron: 1mg

Keyword cheesecake, chocolate, chocolate dessert, cream cheese, dessert

Tried this recipe?Let us know how it was!

[b]Mississippi Mud Pie[/b]

Recipe Type: Dessert

Cuisine: American

Author: Teresa Ambra adapted from Laverne Reid, when we attended First Baptist Church, Louisiana, MO, and Patti Carter, when we attended First Baptist Church Indian Rocks, Largo, FL

Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Serves: 15

Luscious chocolate layered dessert with a nutty crust layer, a cream cheese layer, a chocolate pudding layer, a whipped topping layer, then sprinkled with chocolate shavings and nuts.

Ingredients

[b]LAYER 1: [/b][br]
1 ½ sticks butter, melted
1 ½ cups Gold Medal or King Arthur UNLBEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup chopped pecans or walnuts
[b]LAYER 2:[/b] [br]
8-oz. pkg. cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip non-dairy topping (from 16-oz. container)
[b]LAYER 3: [/b][br]
2 3-oz. pkg. Jello instant chocolate pudding
3 cups milk
[b]LAYER 4: [/b]
remaining Cool Whip, non-dairy topping
Diced nuts
Chocolate curls or shavings

Instructions

[b]LAYER 1:[/b] Bake in 9×13” greased pan in 300° oven for 25 minutes.
Cool completely!
[b]LAYER 2[/b]: Blend until smooth.
Spread over cooled crust.
[b]LAYER 3[/b]: Mix together until thick.
Spread over 2nd layer.
[b]LAYER 4:[/b] Spread remaining cool whip over top of 3rd layer, then sprinkle with chopped nuts and chocolate curls or shavings over top, if desired.
Cool 6 hours in refrigerator before serving, or freeze.
Thaw 1 hour on counter before serving.

Notes

If I have to speed up the cooling process for layer one, I put it in the freezer after about 5-10 minutes and it will cool more quickly. Otherwise, it may take about an hour to cool completely at room temperature.[br][b]BANANA DELIGHT:[/b][br][br]Substitute banana pudding mix for the chocolate in the recipe. If desired, garnish with banana slices that have been soaked in lemon juice.[br][b]COCONUT DELIGHT:[/b][br][br]Substitute coconut pudding and pie filling for chocolate. Spread about 1 cup of coconut on a cookie sheet and bake a few minutes at 350° until slightly toasted. Sprinkle toasted coconut over top. Refrigerate.[br][b]PISTACHIO DELIGHT:[/b][br][br]Substitute pistachio pudding and pie filling for the chocolate. Garnish with chopped pistachios.[br][b]BLUEBERRY OR CHERRY DELIGHT:[/b][br][br]Substitute 2 cans of pie filling for the pudding mixture.

We served Mississippi Mud Pie for our Super Bowl party and everyone loved it!

Chocolate lovers will find this dessert quite addictive! It’s really hard to stop at one piece!

You may also enjoy these delicious recipes!

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Black Forest Dream Dessert

Mississippi Mud Pie

Teresa Ambra

4.67 from 9 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings

Calories 351 kcal