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
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
- 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.
- 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.
- 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!