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Decadent No-Bake Mississippi Mud Pie

A decadent slice of mud pie featuring a dark crust, two layers of chocolate filling, topped with whipped cream and chocolate shavings.
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Create a rich, layered chocolate dessert that impresses guests. This no-bake Mississippi Mud Pie features a crunchy cookie crust, creamy chocolate filling, and light topping for an easy, decadent showstopper.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (about 45 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed (or homemade whipped cream)
  • 1/2 cup chocolate chips or shaved chocolate for garnish

Instructions

  1. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fully incorporated. Mix in 1/2 cup milk and vanilla extract until the mixture is creamy. Spread this layer evenly over the chilled crust.
  3. Prepare the pudding layer: In a separate bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk for about 2 minutes until it begins to thicken. Let it stand for 5 minutes. Spread the pudding mixture over the cream cheese layer.
  4. Top the pie: Gently spread half of the thawed whipped topping over the pudding layer. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
  5. Serve: Before serving, spread the remaining whipped topping over the pie. Sprinkle the top evenly with chocolate chips or shaved chocolate. Slice and serve this rich chocolate indulgence cold.

Notes

  • For a firmer crust, you can bake the crust at 350°F (175°C) for 10 minutes before chilling.
  • If you prefer a stronger coffee flavor in your chocolate layers, add 1 teaspoon of instant espresso powder to the pudding mix when whisking.
  • This pie is excellent made a day ahead, allowing the layers to set completely.

Nutrition

Find it online: https://www.unfoldrecipes.com/mud-pie-recipe-no-bake-chocolate-pie/