Mississippi Mud No-Bake Cream Pie

This no-bake stunner delivers pure nostalgic charm without turning on the oven.

A buttery graham cracker crust gets topped with a luscious cream cheese layer sweetened just right, then blanketed with a combo of chocolate and butterscotch instant pudding that sets up silky smooth. The whole thing gets crowned with pillowy whipped topping for a finish that looks like it came from a vintage church cookbook.

Stash it in the fridge for a few hours and you’ve got dessert that disappears fast at potlucks and family gatherings.

Pro Tips

• Use a food processor to blitz the graham crackers into fine crumbs, then pulse in the butter until the mixture looks like wet sand.
• Soften the cream cheese completely before mixing. Cold cream cheese will leave lumps no matter how long you beat it.
• Whisk the pudding mix with cold milk until thick before spreading. This helps it set properly and stay layered instead of mixing into the cream cheese.
• Chill the finished pie for at least 4 hours before slicing. Overnight is even better for clean, picture-perfect cuts.

Kitchen Variations

• All Chocolate: Use two chocolate pudding mixes instead of chocolate and butterscotch for deeper cocoa flavor.
• Oreo Twist: Swap graham crackers for crushed Oreos in the crust and skip the added sugar since the cookies are already sweet.
• Peanut Butter Swirl: Mix ½ cup peanut butter into the cream cheese layer for a flavor combo that’ll have people begging for the recipe.