Mississippi Mud Pie

Mississippi Mud Pie is a chocolate lover’s dream from the very first bite! With a buttery Oreo crust, fudgy brownie layer, silky chocolate pudding, and a cloud of whipped cream on top, this no-fuss dessert is pure indulgence in every layer.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 45

Cooling and chill time 4

Total Time 5 5

Servings servings

Calories 400

Author Kim

Ingredients

Oreo Cookie Crust

24 Oreos (2 cups, 268g Oreo crumbs)
4 tablespoons (56g) butter, melted (salted or unsalted is fine)

Brownie Layer

1 (16 ounce) fudge brownie box mix, plus ingredients to prepare the mix according to the box oil, egg and water usually (I used Ghirardelli Double Chocolate Premium Brownie Mix)

Pudding Layer

1 3/4 cups cold milk
1 (3.9 ounce) 4 1/2-serving size package Jello Chocolate Flavor Instant Pudding & Pie Filling

Topping

1 (8 ounce) container Cool Whip or homemade whipped topping (see notes below)

Optional Garnish

crushed Oreo cookies, chopped pecans or walnuts, chocolate fudge, chocolate shavings

Instructions

Make the crust: Preheat the oven to 350ºF. Add 24 Oreos (filling and all) to a food processor or blender and grind into fine crumbs.
Transfer the Oreo crumbs to a medium mixing bowl and stir with the melted butter.
Add the mixture into a deep 9" pie dish and press into an even layer on the bottom and up the sides. I like to do this using the bottom of a drinking glass or measuring cup to get the crumbs tightly packed into the bottom of the dish. Bake for 10 minutes, or until firm.
Make the brownie layer: In a medium bowl, prepare the brownie mix according to the package instructions (mine used oil, an egg, and water).
Pour the batter into the pre-baked crust and spread evenly with a spatula. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean. (Mine baked for 35 minutes.)
Place the pie pan on a cooling rack and let the brownie layer cool completely (about 2 hours) before adding the pudding layer. It should be at room temperature.
Make the pudding: Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cooled brownie layer. Refrigerate for at least 2 hours. This will give the pudding time to chill and set.
To assemble: When ready to serve, spread the whipped topping evenly over the top of the pudding layer. Garnish with whatever you'd like. I like to keep it simple with crushed Oreo cookies, but you can also add chopped pecans, chocolate shavings and/or a drizzle of chocolate fudge.

Video

Notes

To make homemade whipped topping, beat 2 cups heavy cream, 2 teaspoons vanilla, and 6 tablespoons powdered sugar with a mixer at medium high speed until soft peaks form, about 1 minute.

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