Mississippi Mud Pie

Serving 15 people

55 min


  • butter 1 ½ sticks butter, melted
  • chocolate curls Chocolate curls or shavings
  • cream cheese 8-oz. pkg. cream cheese, softened
  • flour 1 ½ cups Gold Medal or King Arthur UNLBEACHED all-purpose flour (bleached flour toughens baked goods)
  • instant chocolate pudding mix 2 3-oz. pkg. Jello instant chocolate pudding
  • milk 3 cups milk
  • nonfat cool whip 1 cup Cool Whip non-dairy topping (from 16-oz. container)
  • nuts remaining Cool Whip, non-dairy topping
  • pecans Diced nuts
  • powdered sugar 1 cup chopped pecans or walnuts
  • 1 cup powdered sugar
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How to make it

  1. Bake in 9x13” greased pan in 300° oven for 25 minutes.Cool completely!LAYER 2: Blend until smooth.
  2. Mix together until thick.
  3. 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.