Mississippi Mud Parfaits

A truly decadent pie, but in single serving portions!  All the yumminess, (almost) none of the guilt. 😉

Mississippi Mud Parfaits ~ Pearls + Girls

In an effort to be more efficient and organized, we took down our Christmas tree last weekend.  Then we had the most gorgeous snowfall yesterday, and I found myself wishing I could gaze at my tree, framed in a beautiful winter wonderland through my front room window.  First time EVER that being more efficient and organized turned out to be a major bummer!

I seriously needed a bit of chocolate to cheer me up, and these Mississippi Mud Parfaits did the trick!  Even though it’s a mostly from scratch recipe, it really is fairly simple to make.  I whipped up a quick chocolate pudding on the stove, refrigerated it for a few hours, folded in some freshly whipped cream, and crushed up some chocolate sandwich cookies.  Served in a stemless wine glass, a couple bites of this dessert is all you need for your daily chocolate fix.  Until tomorrow that is….  Enjoy! 🙂

Mississippi Mud Parfaits

Yield: 4 - 6 servings


  • 2 cups milk
  • 1/2 cup sugar
  • 2 TBSP cornstarch
  • 1/4 cup cocoa powder, sifted
  • pinch of salt
  • 1 cup whipping cream
  • 1 TBSP powdered sugar
  • 1 tsp vanilla
  • 1 sleeve chocolate sandwich cookies, crumbled


  1. In a medium saucepan over medium high heat, bring the milk to a simmer.
  2. In a bowl whisk together the sugar, cornstarch, cocoa powder and salt.
  3. Add the dry ingredients to the warm milk and whisk constantly until the mixture thickens, about 3 - 4 minutes.
  4. Transfer to a large bowl and press a layer of plastic wrap directly onto the pudding (to keep it from forming a skin).
  5. Refrigerate for at least two hours or overnight.
  6. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cream to soft peaks.
  7. Add the powdered sugar and vanilla, mix to incorporate.
  8. Fold half the whipped cream into the pudding until it is incorporated.
  9. Layer the pudding, reserved whipped cream and cookie crumbles in your serving dishes (I used stemless wine glasses).
  10. Serve immediately or store in refrigerator until ready to serve.