Last Updated on March 2, 2026 by Janell

If you need a dessert that looks impressive but takes very little effort, this Chocolate Pudding Layer Pie is your new go-to. Made in a 9×13 pan, it’s the perfect “potluck” dessert because there is plenty to go around, and let’s be honest—everyone loves a creamy, layered chocolate treat!

Whether you call it Chocolate Lush, Mississippi Mud Pie, or simply Pudding Layer Pie, it’s a nostalgic favorite that is always the first to disappear at summer BBQs, holiday parties, or family Sunday dinners.

Why You’ll Love This Recipe

• Feeds a Crowd: Most pies serve 8, but this 9×13 version easily serves 12-15 people.
• Perfect Contrast: You get a buttery, salty pecan crust paired with a sweet cream cheese layer and silky chocolate pudding.
• Make-Ahead Friendly: This actually tastes better after sitting in the fridge for a few hours, making it a stress-free dessert for busy days.

Ingredients

For the Pecan Crust:

• 1 stick (1/2 cup) butter, melted
• 1 cup all-purpose flour
• 1/2 cup pecans, finely chopped

For Layer 1 (Cream Cheese Layer):

• 8 oz cream cheese, softened to room temperature
• 1 cup powdered sugar
• 3/4 of a large container (approx. 12 oz) Cool Whip

For Layer 2 (Pudding Layer):

• 2 large boxes (5.9 oz each) Instant Chocolate Pudding
• Milk (refer to the “pie” directions on the box for amount)

For Layer 3 (Topping):

• Remaining Cool Whip
• Optional: Extra chopped pecans or chocolate shavings for garnish

Instructions

1. Prep the Oven: Preheat your oven to 350°F.
2. Bake the Crust: Combine the melted butter, flour, and chopped pecans. Press the mixture firmly into the bottom of a 9×13-inch baking pan. Bake for 15-18 minutes until golden brown. Important: Let the crust cool completely before adding the layers.
3. Mix the Creamy Layer: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in 3/4 of the large Cool Whip container. Spread this evenly over the cooled crust.
4. Whisk the Pudding: In a separate bowl, prepare both boxes of chocolate pudding using the “pie” directions on the package (this usually uses less milk than the standard pudding directions to ensure it sets firmly). Pour the pudding over the cream cheese layer.
5. The Final Topping: Spread the remaining Cool Whip over the top of the chocolate layer.
6. Chill and Serve: Refrigerate for at least 4 hours (or overnight) to allow the layers to set properly. Top with a few extra pecans before serving!

Pro Tip: Make sure your cream cheese is truly softened at room temperature. If it’s too cold, you’ll end up with tiny lumps in your first layer!