Mississippi Mud Pie
A decadent no-bake chocolate dessert with a fudgy, gooey center and crispy cookie crust. Rich, indulgent, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 8
- Calories
- 380
- Protein
- 3g
Ingredients
- 1.5 cups chocolate sandwich cookies (such as Oreos), crushed into crumbs
- 4 tablespoons butter, melted
- 1 cup chocolate fudge syrup
- 2 tablespoons chocolate pudding mix (instant, dry)
- 1.5 cups whole milk
- 2 cups whipped cream (canned or fresh)
Instructions
- 1
Place the crushed chocolate sandwich cookies into a small bowl—you need about 1.5 cups of fine, sand-like crumbs.
- 2
Pour the melted butter into the crumbs and stir with a fork until the mixture looks like wet sand and holds together when squeezed.
- 3
Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides in an even layer about 1/4 inch thick.
- 4
Spread the chocolate fudge syrup evenly over the crust, using the back of a spoon to reach into the corners and edges.
- 5
Pour 1.5 cups of whole milk into a medium bowl and sprinkle the instant chocolate pudding mix over the surface.
- 6
Whisk the mixture vigorously for 2 minutes until the pudding thickens and looks like soft-serve ice cream.
- 7
Gently fold the whipped cream into the pudding using a rubber spatula—lift from the bottom, fold over the top, rotate the bowl a quarter turn, and repeat until no white streaks remain.
- 8
Spread the pudding-and-cream mixture evenly over the fudge layer, smoothing the top with a spatula.
- 9
Refrigerate the pie for at least 2 hours until chilled and set, or freeze for 1 hour for a firmer texture.
- 10
Slice with a hot, damp knife (wipe the blade clean between cuts) and serve cold.
Tools you’ll need
- 9-inch pie dish
- small bowl
- fork
- medium bowl
- whisk
- rubber spatula
- knife
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