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Mississippi Mud Pie I

Mississippi Mud Pie I

  • Prep

  • Ready In


Very easy and deliciously creamy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet


  1. Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
  2. Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
  3. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.
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We made it just like the recipe says, and it was delicious, even though my little brother complained saying the butterscotch pudding tasted coffee-like. MAKE SURE YOU LET THE PUDDING SIT. I have made pudding before, and in a hurry I had not let it sit at all, I kept mixing continuously. Letting my pudding sit for two minutes while my mom lectured me on how to layer the pie right was the best food technique I've ever learned! It will actually thicken into pudding, instead of how liquidy it looks when you add the two cups of milk. I was also surprised when the crust tasted like brown sugar, though it didn't stick well to the cream-cheese mixture.

Shana Curtis

Excellent! Everyone loved it. I noticed that a few reviews stated that it wouldn't fit in a pie pan, but the recipe states that it should go into a 9x13 pan. I put it in my cake pan and it turned out just right. I will probably add some nuts next time though.


This recipe was a hit at a family gathering I took it to. It makes two 8" pies. I made one with an Oreo cookie crust and one with a Nilla wafer crust. I folded the Cool Whip into the pudding mixture for the top layer.