Mississippi mud pie is one of my favorite desserts. I've taken the traditional version and classed it up a tiny bit and also reduced the sweetness just a tad, because while mud pie is delicious, it is sweet beyond compare. :D My love of mud pie originally comes from my stepmother - she makes an amazing one that my siblings and I all go nuts over during the holidays!
This Mississippi mud pie is a great dessert for a BBQ or other potluck style events, because you can assemble it ahead of time and keep it chilled until you're ready to eat it!
Step 1: What you'll need:
For the crust:
- 1 cup flour
- 1 cup finely chopped pecans or walnuts (chop them and then measure one cup's worth)
- 1/4 cup sugar
- 1/2 cup melted butter
For the filling:
- 2 3.9 oz boxes chocolate pudding mix
- 3 cups cold milk
- 8 oz package cream cheese, softened
- 16 oz Cool Whip (won't use all of it, but it's better to have more than you need!)
- powdered sugar to sweeten cream cheese (if needed)
- + extra cool whip and pecans/walnuts for topping
You'll also need some parchment paper and a 9x13 baking dish.
I prefer pecans in mine, but walnuts work too! It'll just be a slightly less sweet crust. As for the pudding mix, chocolate fudge flavor is my favorite. You'll use less milk than the pudding actually calls for to make it thicker. :)
Step 2: Assemble the crust + line the pan
Melt the butter and mix in the pecans/walnuts, sugar, and flour. Stir this all together until it's nice and crumbly - it should be like wet sand and hold together when you press it in your palm. :)
Line a baking pan with parchment paper and dump in the crust. Press it down into the pan so it's nice and even.
Step 3: Bake the crust
Bake the crust for 25-30 minutes at 350 F or until it's nice and golden brown. Pull it out and let it cool down - you can pop it in the freezer to speed it up!
Step 4: Make the fillings
For the chocolate layer, whisk together 3 cups cold milk and the two boxes of pudding mix. This will come together super fast.
For the cream cheese layer, mix a softened 8 oz block of cream cheese with 8-10 oz of Cool Whip. You can add more Cool Whip or a little powdered sugar to sweeten this mixture up if you want. You make sure to save a tiny amount of Cool Whip for the very top layer. :D
Step 5: Layer it and chill!
Make sure your crust has cooled down before you attempt layering, otherwise things will get runny.
Smooth on a thin thin layer of the cream cheese/Cool Whip mix first, and then add all the chocolate pudding filling on top. After that, add in the rest of the cream cheese/Cool Whip mix and top with a thin layer of Cool Whip.
Chop more nuts and sprinkle them over the top.
Let this chill in the fridge/freezer for at least an hour or until you can lift the parchment without it looking too bendy. :)