Mississippi Mud Pie Recipe (Chocolate Pudding Layered Pie)

Heat the oven to 350°F (180°C). Lightly grease a pie/tart pan or line it so the crust releases easily.

Combine melted margarine, flour, and confectioners' sugar. Stir in cocoa powder or grated chocolate until you get a crumbly, sandy mixture.

Press the mixture firmly into the pan, including up the sides. Bake for about 25–30 minutes, until lightly browned.

Let the crust cool fully on a rack. If it’s warm, the creamy layers can melt and slide.

Beat the cream cheese until smooth. Add the whipped topping and fold gently with a spatula to keep it light.

Spoon the cream layer onto the cooled crust and spread evenly. Refrigerate while you mix the pudding.

In a bowl, combine the instant chocolate and vanilla pudding mixes. Pour in cold milk and whisk until thickened; let it sit for 5 minutes to set up.

Pour the pudding over the cream layer and smooth the top with a spatula.

Refrigerate at least 4 hours, or overnight for cleaner slices. Finish with chocolate shavings if you like, then slice and serve.