This was SO good! I made it exactly as the recipe calls for except I put chocolate sprinkles on top. A note: even though it is a "pie" it goes in a 9x13 pan NOT a 9" pie plate- it specifically says that in the directions though I noticed a couple reviewers didn't catch it. VERY good and we will definitely make again. Thanks!

Nothing exceptional. Tasted like pudding in a pie shell. The kids liked its simplicity.

My pie was AMAZING! Only i did a little sub....for the crust 1c gram. crumbs and 1c vanilla waffers! And i did you 2 butterscotch puddings! It turned out killer!!!!

so delicious...I used heavy whipping cream and whipped it into the topping instead of Cool Whip. It was so light and airy. Yum! I also used Oreos, & used vanilla pudding instead of butterscotch, since I don't like butterscotch.

We made it just like the recipe says, and it was delicious, even though my little brother complained saying the butterscotch pudding tasted coffee-like. MAKE SURE YOU LET THE PUDDING SIT. I have made pudding before, and in a hurry I had not let it sit at all, I kept mixing continuously. Letting my pudding sit for two minutes while my mom lectured me on how to layer the pie right was the best food technique I've ever learned! It will actually thicken into pudding, instead of how liquidy it looks when you add the two cups of milk. I was also surprised when the crust tasted like brown sugar, though it didn't stick well to the cream-cheese mixture.

Rather than white sugar, use powdered sugar and you get a much smoother, granule free mixture. Also a touch of vanilla contributes to the flavor. Other flavorings with the cream cheese portion may be good as well.

Loved it! I made it in two 8 inch graham cracker pie crusts and instead of chocolate shavings on top I used chopped pecans and it was delicious! Big hit!

This recipe is truly the "original" Mississippi mud recipe. My friends from the South always made an extra for our family. We love it and it's easy to make.

On top of the pudding layer I added Heath toffee chips then put the final layer of whipped topping on- yum!

I tried this recipe after my husband had told me to look up a recipe for it, we absolutely loved it and everyone else that has tried it also. You can alter the nuts to go with what you have on hand, and I also bake the crust for about 5 minutes at 350 degrees. It just makes for a somewhat toasted taste. Whether the original recipe or with a few alterations, this is still great!!

Super easy and I love that it makes a 9x13 size. I was told by one that it reminded them of a fine pie they had on a cruise ship once- how great is that!!The cream cheese layer is pretty thin and I think that next time I may double that as its my favorite part.

Absolutely Delicious! My husband requests this one often.

I've made this for two occasions now and it was always the first empty dish. Wonderful, sweet, delicious!!! Didn't have butterscotch pudding so vanilla was the substitute. Definitely a keeper!!

Easy to make and delicious. Makes enough for two 6 inch ready-made pies crusts. Looks pretty with fudge syrup drizzed over the top.

Excellent! Everyone loved it. I noticed that a few reviews stated that it wouldn't fit in a pie pan, but the recipe states that it should go into a 9x13 pan. I put it in my cake pan and it turned out just right. I will probably add some nuts next time though.

This recipe was a hit at a family gathering I took it to. It makes two 8" pies. I made one with an Oreo cookie crust and one with a Nilla wafer crust. I folded the Cool Whip into the pudding mixture for the top layer.

Heavenly!

I added to the recipe by adding about 1/4 cup walnuts chopped very fine to the graham cracker crust mixture and once the crust was formed I stuck it in the oven for 5 minutes. After everything was done I sprinkled just a few chopped walnuts on the top and it turned out really good.