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This Mud Pie recipe is made with creamy layers of sweetened cream cheese, chocolate pudding, and whipped cream over a crunchy and buttery crust. Decadent, rich, delicious!
Featured in this recipe
This mud pie recipe is simple to make, yet rich and indulgent, just the way a perfect dessert should be! We love to make it during the summertime because it’s cool and refreshing, and serves a crowd. Perfect for summer picnics, barbecues or backyard gatherings or even quiet summer nights on the patio when the mood calls for something sweet. Layers of chocolate, buttery crust, cream cheese layer, and fluffy whipped topping make this a dessert that is absolutely to die for!
Ingredients in Mud Pie
This recipe is a delightful twist on a classic Mississippi mud pie recipe, but with a few shortcuts to make it a bit easier and faster to make. Each layer uses only a few ingredients, many of them store-bought. Here’s what you need:
- Flour – a cup of all purpose flour is all you need
- Butter – I like to use unsalted butter for this recipe to control the amount of sodium in the dish.
- Pecans – finely chopped. You can use a food processor or chop them by hand.
CREAM CHEESE LAYER:
- Cream cheese – make sure the cream cheese is softened to room temperature; it’ll whip together more smoothly with the other cream layers
- Powdered sugar – Sift the sugar before adding to the cream cheese to avoid lumps
- Cool whip – you’ll use about half a carton in this layer.
CHOCOLATE PUDDING LAYER:
- Instant chocolate pudding mix – You can use one small package of butterscotch and one chocolate, or just two packages of chocolate pudding.
- Milk – use whole or 2% COLD milk.
- Cool whip – use the rest of the carton of cool whip for this layer
Layer it Up
- To make the crust, use a stand mixer to mix the melted butter, flour and chopped pecans together. Then press it into the bottom of a rectangle pan. You could also use a 9-inch pie plate. Bake in the oven for just about 15 minutes, then cool completely. Once it’s mostly cooled, you can pop the pan in the freezer for a few minutes to speed up the process.
- For the cream cheese layer, whisk together room temperature cream cheese with the powdered sugar and cool whip until light and fluffy, then pour over the cooled pecan crust.
- Next, beat the instant pudding with the cold milk on medium speed in a large bowl for a couple of minutes. Then carefully spread over the cream cheese layer.
- Finally, use a knife to spread on the remaining cool whip and chill for at least an hour in the refrigerator to set.
Suggestions and Variations for this Mud Pie Recipe
- The chocolate pudding layer can be easily swapped out for any other kind of pudding flavor. We have made it with pistachio pudding, butterscotch and lemon and they’re all so tasty! You could also try cookies and cream, chocolate mint, or plain vanilla. The pudding layers completely change the entire dynamic of the dessert, making it wonderfully versatile and delicious.
- For an added layer of texture, add crushed up candy bar, cookie crumbs, chocolate chips, or chopped walnuts or pecans to the top as a garnish.
- Drizzle chocolate sauce or hot fudge sauce over the top of each serving.
Frequently Asked Questions About Mud Pie
It’s best to chill this dessert until the very last minute, then slice immediately before serving, so the layers hold their shape.
Keep leftovers covered tightly in the fridge for up to five days. I love leftovers because the crust gets nice and soft and mixes beautifully with the layers. So yummy!
You can swap out the pecans in the crust for chocolate cookies to make a chocolate cookie crust instead!
More Tasty Summer Dessert Recipes
Summer dinners on the patio call for something light and sweet. Try a few of these favorite indulgent recipes for your next warm weather gathering.
How to Make Mud Pie
Mud Pie Recipe
- 9 X 13 inch Pan
- Hand Mixer
For the pudding layer:
- 2 3.4 ounce packs of instant pudding mix 1 butterscotch and 1 chocolate
- 2 ½ cups milk cold
For the topping:
- cool whip other ½ of carton
For the Crust:
- Mix thoroughly and press into the bottom of a 9×13 pan. Bake at 300 degrees for 15 to 20 min, then cool.
For the cream cheese layer:
- Beat together the cream cheese, and powdered sugar, and cool whip til smooth.
- Spread evenly over the cooled crust.
For the pudding layer:
- Beat for 2 minutes then spread evenly over the cream cheese layer.
For the topping:
- Spread on remaining cool whip and refrigerate for at least an hour before serving.
- Make sure the cream cheese is softened to room temperature; it will whip together more smoothly with the other cream layers
- Sift the sugar before adding to the cream cheese to avoid lumps
- I like to use unsalted butter for this recipe to control the amount of sodium in the dish.
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