The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 19, 2009
I received this recipe as a part of a recipe book from my Bridal Shower a few years back. This pie is to die for!!! Every time I make it I get rave reviews and people always ask for the recipe. Make it, you'll love it. Its nice and sweet, but not heavy or rich..its just enough sweet and creaminess!! I'll make this over and over. I'm actually thinking of using Jello's Pumpkin Spice jello to make it for Thanksgiving.
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Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA
Living In: Clementon, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 16, 2009
This is very good-a classic. I don't use butterscotch pudding, just two chocolates. Very good stuff.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 23, 2009
I cut this recipe in half so I could prepare in a pre-made graham pie crust. However, I kept the cream cheese as 8 oz to double that ingredient. I mixed the entire 8 oz of cream cheese with the whipped topping and reserved about 1/3 of the mixture for the top layer instead of just having the whipped topping as the top layer. My family LOVED this and I didn't even have a chance to take a leftover piece home to my boyfriend as my Grandma claimed the last piece for herself to keep! Since I have 2 half used instant pudding packets (since I halved recipe), I guess I'll have to make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2009
MMMM! This recipe was very delicious! We made it the exact way the recipe said except we halfed it, and instead of using a 9x13 pan we used and 8x8. My daughter loved helping me make this and she loved how it was a no bake pie. However, it was very hard getting the cool whip-cream cheese mixture to stick to the graham cracker crust. I also recommend putting the pie in your freezer right after, if you don't plan to eat it right away. Tastes delicious, and I hope you enjoy it as much as my family and I did!
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Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 7, 2009
I love this pie! No changes needed.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 11, 2008
Super yummy and super easy to make
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Cooking Level: Expert

Home Town: Charlotte, Michigan, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 6, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 8, 2008
Nothing exceptional. Tasted like pudding in a pie shell. The kids liked its simplicity.
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Cooking Level: Intermediate

Home Town: Spring, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 3, 2008
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!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 10, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Feb. 3, 2008
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.
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Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 29, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 23, 2007
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!
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Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA
Living In: Hinesville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 19, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 3, 2007
On top of the pudding layer I added Heath toffee chips then put the final layer of whipped topping on- yum!
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 2, 2007
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!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 10, 2007
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.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 3, 2007
Absolutely Delicious! My husband requests this one often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 27, 2005
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!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 3, 2003
Easy to make and delicious. Makes enough for two 6 inch ready-made pies crusts. Looks pretty with fudge syrup drizzed over the top.
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