Mississippi Mud Pie - Kraft Recipes Top
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Mississippi Mud Pie

Prep Time
Total Time

8 servings

Prep this Mississippi Mud Pie—a restaurant favorite—in just 20 minutes. You get the same creamy, chocolatey Mississippi Mud Pie you love, without the tab.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
  • Refrigerate several hours or until firm. Top with remaining COOL WHIP just before serving.

Special Equipment Needed


Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding


Prepare with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding.

How to Thaw COOL WHIP

Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in the microwave.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 380
Total fat 23g
Saturated fat 12g
Cholesterol 45mg
Sodium 410mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 30g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This pie is easy to make and tastes great. This pie is easy to make and tastes great. I used a pre-made graham cracker crust from the store and also used reduced fat cream cheese, 1% milk and fat free cool whip. Everyone loved it.
Date published: 2013-01-02
Rated 5 out of 5 by from I've had this recipe for over 35 years...it's our family classic. I've had this recipe for over 35 years...it's our family classic. In fact, my mother-in-law gave it to me and she made it for Easter this year. We make it with any Jell-o Pudding flavor and it's great,try using a square baking pan and making it flat, it looks really nice when you serve it. In recent years we use the sugar-free line of Pudding & Cool Whip and it's just as wonderful. We never knew the name of it so we simply call it "Gramma Cindy's Chocolate Stuff" (or Lemon, Pistachio, etc. Stuff)
Date published: 2008-04-02
Rated 5 out of 5 by from This pie is to die for! This pie is to die for! I have made it a couple of times for guests and they all raved about it. My mother and grandmother are very picky eaters and don't like to try new things but they absolutly loved it! Very very easy too! I was going to buy an "already made" pie shell but decided to try this crust recipe and it really just enhanced the flavor. Highly recommend!
Date published: 2008-11-13
Rated 5 out of 5 by from Fabulous! Fabulous! I made this exactly from the recipe, but I would suggest the following change: The crust is delicious with the vanilla wafers, but it was too skimpy for me, so I would either double the crust ingredients or at least make 1 1/2 the crust ingredients. My husband suggested placing toasted nuts between the cream cheese layer and the pudding layer...sounds good to me and I will try that next time. I will also try different pudding mixes as has been suggested by others! Truly a keeper for us!
Date published: 2010-06-04
Rated 4 out of 5 by from For quick and cheaper method, buy a graham cracker crust and bake at 350 for about 3-4 min. For quick and cheaper method, buy a graham cracker crust and bake at 350 for about 3-4 min. just as good and less hassle!
Date published: 2008-05-29
Rated 5 out of 5 by from Wonderful and easy! Wonderful and easy!! I have followed the directions but use a graham cracker pie crust to save time. You can get 2 pies this way with an 8in crust. Or you can use just one but it will be very full! Its really whatever you have handy. I top it with chocolate sprinkles and use skim milk and sugar free whipped topping and its gone in no time :)
Date published: 2008-10-11
Rated 5 out of 5 by from I have made this for over 30 years, but always doubled in a 9X13 pan. I have made this for over 30 years, but always doubled in a 9X13 pan. The nuts add such a great taste to the crust you just cant omit. And best of all you can use what ever flavor pudding you want. Couple of my favorites are French Vanila and I also love Pistacio for the taste and color.
Date published: 2010-05-26
Rated 5 out of 5 by from This recipe was awesome. This recipe was awesome. It was easy to make and everyone at our church potluck loved it. When I made it, I substituted the regular pudding with the fat free/ sugar free pudding. I also used Cool-Whip Free and used the 1/3 less fat cream cheese. No one could tell the difference.
Date published: 2008-07-07
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