Reviewed: Nov. 29, 2011

I made this for Thanksgiving in lieu of French Silk pie. Everyone LOVED it! Following other reviewers' leads, I kept the whipping cream cold...maybe too cold. I popped it into the freezer while the crust was baking and promptly forgot about it. It was half frozen when I removed it, but it melted quickly and whipped well. This is a new family fav!!

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Reviewer:

JOYCE_NIELSEN

Reviewed: Apr. 10, 2011

This was just okay. A little bland. I probably will not make it again.

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Reviewer:

JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Feb. 2, 2011

Just make sure you read the directions carefully and follow them exactly. If you don't want the walnuts, be sure to double the dough recipe.

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Reviewer:

Serenity2991

Cooking Level: Beginning

Reviewed: Jan. 13, 2011

Great! Except i used a graham cracker crust, a springform, and no nuts. i folded half the whipped cream into the cream cheese. then i did crust-->pudding-->cream cheese-->pudding-->rest of whipped cream. you chill it really good like over night plus some, then it'll pop out good from the springform if you run a hot knife around the edges. i made a mistake on the pudding on mine tho, i followed the pudding box recipe for pudding and not the pie recipe (which uses less milk) but it was totally fine. thanks!

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Reviewer:

doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Jan. 2, 2011

the filling is great but in the directions it says to press into a 9x13 and there is no way there is enough dough. so i went to cooks.com and used a crust recipe for mississippi mud pie then came back and used this filling recpe. still it is too thin, a local steak house serves this dessert and it is thick so next time i make this i will use the other crust recipe i found which uses 1 3/4 cup flour, 1 cup pecans and i\1 stick of melted butter.

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Reviewer:

CDTCWT

Cooking Level: Expert

Reviewed: Nov. 25, 2010

We used a gram crust. This pie turned out absolutely gorgeous and was a huge Thanksgiving hit! This is THE BESET MUD PIE ever, top with whip cream and mini chocolate chips. Delish!

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Reviewer:

Mrs.Still

Reviewed: Dec. 31, 2009

This was pretty good! I loved the whipped cream/cream cheese topping. The crust was a bit overpowering though, and did not seem to mix well with the chocolate flavor. I might try a different nut next time.

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Reviewer:

SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: May 20, 2009

I need a sugar free dessert for this weekend for an event, so I modified this and made it tonight as a trial run. It is probably the best sugar free dessert I have ever made.. here's what I did: I used sugar free instant pudding and instead of conf sugar I used sucralose granular (Splenda) Since the cream cheese and splenda was a little "thick" w/o conf sugar consistancy I added some extra whipped cream to the mixture. I also had to use a little extra flour in the crust to get the right consistancy and I did not have walnuts, so used pecans instead. It was DELICIOUS! If you like to try to lighten up desserts as we do, try this modified version and I am sure you will love it!

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Reviewer:

Bev511

Cooking Level: Intermediate

Reviewed: Mar. 23, 2009

We didn't even make this right and it was still fabulous! We used a 9" graham cracker crust from the pantry. Without the chocolate pudding, we threw banana and lemon pudding together. If you're looking for something high in calories and low in food value, this is IT!

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