Almost No Bake Ultimate Mud Pie

Wonderfully rich, crazy creamy, heavenly Mississippi Mud Pie with 4 EASY layers of decadence!  Everyone will beg you for this sensational TO LIVE FOR recipe!

This Mud Pie, commonly known as “Mississippi Mud Pie” after the dark goopy banks of the Mississippi river, Chocolate Lasagna or Chocolate Delight, is one of our favorite, most requested, most made desserts over at our house.

The layer upon layer upon layer of creamy chocolate nestled in a buttery Oreo crust all topped with fluffy whipped topping is ridiculously cravilicious.   Its rich and decadent yet somehow so light and luscious at the same time that I could easily eat half a pie.  It’s a dessert that calls to you, nay, screams to you as it chills in the refrigerator, beckoning for its sensational chocolate layers to glide down your throat.  It’s a chocolate lover’s dream come true.

I first found this epic Mud Pie Recipe years and years ago when Patrick requested a Mud Pie for his birthday. I have been making an adapted version ever since and most recently made two pies for Easter because, I knew one pie just wouldn’t be enough.

If you aren’t familiar with Mississippi Mud Pie, there are more variations of the recipe as there are names – it comes in all shapes and sizes with varying layers and ingredients –  some with ice cream, cream cheese or meringue, some with a cake or a brownie base, others with pudding, whipped cream and/or nuts, marshmallows, Oreos, but this version is our favorite.

It starts with a traditional Oreo base of crushed Oreos and butter that you bake for 8 minutes.  A lot of recipes don’t bake their crust, but I find the simple step of baking a few minutes really solidifies the crust and prevents the crust from cracking and crumbling all over when cutting into the pie – thus this pie is almost no bake.   We want our crust nice and cool before adding our first chocolate layer, so feel free to make your crust up to a day in advance and cover with foil.

For Mud Pie Chocolate Layer 1, melt chocolate, sweetened condensed milk and vegetable oil together until nice and silky then pour it into the cooled pie crust.  This creates a delectably rich, fudgy layer.  It’s important that you cool your pie crust completely before adding this Layer or the crust will come up as you try and spread the chocolate. Also, you want your crust nice and cool so you can immediately pour the Chocolate into the Crust before it thickens/hardens.

For Mud Pie Chocolate Layer 2, use a hand whisk to beat 2 boxes of pudding mix with some milk.  You will use significantly less milk than with traditional pudding so the chocolate will be quite thick, just how we want it.  Spread half of this chocolate into the pie.

For Mud Pie Chocolate Layer 3, mix half of a tub of Cool Whip with the remaining thick chocolate pudding to create a light and fluffy layer that you spoon into the crust.

For Mud Pie Layer 4, spread the remaining Cool Whip over the pie.

Finally, I loooooove to garnish my Mud Pie with raspberries, and even serve with extra raspberries so I can devour a sweetly tart refreshing raspberry with rich, decadent chocolate in every bite.  Highly recommend it.  But above all, I highly recommend you make this Almost No Bake Mud Pie Recipe SOON!

It will scream to you.

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Almost No Bake Four Layer Mud Pie

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Prep Time

20 minutes

Cook Time

8 minutes

Servings

-12

Ingredients

• 24 Oreos with filling finely crushed (I use my food processor)
• 5 tablespoons unsalted butter, melted
• 4 oz. BAKER'S Semi-Sweet Chocolate roughly chopped
• 1/3 cup canned sweetened condensed milk
• 1 tablespoon Vegetable oil
• 2 (3.9 oz. each) pkgs. JELL-O Chocolate Flavor Instant Pudding
• 2 1/2 cups cold milk
• 1 (8 oz.) tub Cool Whip Whipped Topping thawed, divided

Prep Time 20 minutes Cook Time 8 minutes Servings -12 Ingredients 24 Oreos with filling finely crushed (I use my food processor) 5 tablespoons unsalted butter, melted 4 oz. BAKER'S Semi-Sweet Chocolate roughly chopped 1/3 cup canned sweetened condensed milk 1 tablespoon Vegetable oil 2 (3.9 oz. each) pkgs. JELL-O Chocolate Flavor Instant Pudding 2 1/2 cups cold milk 1 (8 oz.) tub Cool Whip Whipped Topping thawed, divided

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Instructions

Crust

1. Preheat oven to 350 degrees F. Combine Oreo crumbs and butter in a large bowl and stir until well combined. Pour mixture into a 9” pie plate and firmly press the crumbs into the bottom and up the sides to form an even layer.

Layer 1

1. Bake for 8 minutes at 350 degrees F then COOL COMPLETELY before proceeding to the next step. You can bake your pie crust up to a day in advance then cover with foil once cooled.
2. Add chocolate, sweetened condensed milk and vegetable oil to a medium bowl and microwave at 50% power at 30 second intervals until melted, stirring in between intervals. Stir until smooth then pour IMMEDIATELY into cooled pie crust. Smooth along the bottom of crust. Set aside.

Layer 2

1. Beat pudding mixes and milk with a handheld whisk for 2 minutes (it will be thick). Spoon 1-1/2 cups over chocolate layer and smooth.

Layer 3

1. To the remaining pudding, stir in HALF of the Cool Whip. Spread over pudding layer in crust.

Layer 4

1. Top with remaining Cool Whip and refrigerate for at least 4 hours, best if overnight.

Garnish (optional)

1. Garnish with raspberries (highly recommended!), crushed Oreos and shaved chocolate if desired.

Recipe slightly adapted from KRAFT

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