Gluten Free Mississippi Mud Pie

My daughter’s graduation party was on Sunday and there were only two food dishes that the platters were licked clean. (Stay tuned for the other recipe next week).  Yes, not even a crumb was left!   We went with a “Southern Food Theme” since Carrie will be attending Belhaven University in Jackson Mississippi this Fall.   I asked my dear friend Kim if she would make this recipe for Gluten Free Mississippi Mud Pie.  She adapted the recipe to make it gluten-free and boy, oh boy, was it good!  Thanks, Kim!

I was asked many times for the recipe.  I am thrilled to share with you this recipe for delectable, creamy, chocolate, one piece isn’t enough, gluten-free pie!


Gluten Free Mississippi Mud Pie


Serves 12


2 cups gluten-free graham cracker crumbs

1/4 cup sugar

1/2 cup butter at room temperature

1 – 12 oz. container gluten-free cool whip, thawed

3/4 cup sugar

8 oz. cream cheese at room temperature

1 – 3.9 oz. PKG gluten-free instant chocolate pudding mix

1 – 3.4 oz. PKG gluten-free instant butterscotch pudding mix

3 cups milk or coconut milk



  1. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly into the bottom of a Pyrex 9×13 inch pan.
  2. In a separate bowl, mix together half the cool whip, 3/4 cup sugar, and the cream cheese. Spread the mixture on top of the graham cracker crust.
  3. Lastly, in a third bowl, whip together the puddings and milk and spread on top of cream cheese mixture. Top with the remaining cool whip and refrigerate until you are ready to serve.

* OPTIONAL     Top with chopped pecans and gluten free chocolate syrup!





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