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This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 12-16 servings


  • 1 cup all-purpose flour
  • 1 cup finely chopped walnuts
  • 1/2 cup butter, melted
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 3 cups cold milk
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 ounce semisweet chocolate

Nutritional Facts

1 piece: 306 calories, 20g fat (11g saturated fat), 37mg cholesterol, 225mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 6g protein.


  1. Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool.
  2. In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight. Yield: 12-16 servings.
Originally published as Mississippi Mud in Sweet and Scrumptious Chocolate 1994, p44

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