Frozen Mississippi Mud Bars
Layers of fudgy brownie, creamy chocolate filling, and fluffy marshmallow sandwiched between chocolate graham crackers and served straight from the freezer.
Why You’ll Love My Frozen Mississippi Mud Bars
- A frozen twist on a classic. You get all the rich, chocolaty flavors of Mississippi mud pie in a frozen handheld bar.
- Shopping is half the prep. Buying smart grocery shortcuts like instant pudding and whipped topping mean these no-fuss treats are easy to make.
Mississippi mud pie is almost always the dessert I order when I spot it on a restaurant or bakery menu. I love all the chocolaty, creamy layers, so turning it into a frozen handheld treat felt like the perfect summer twist on one of my favorite desserts. These Mississippi mud bars have all those classic flavors I love, with three dreamy layers stacked between chocolate graham crackers. They remind me a lot of those ice cream sandwiches I used to eat when I was a kid, but with even more going on in each bite. You get that fudgy brownie layer, a creamy chocolate filling, and a soft, marshmallowy layer — all held together in one neat little bar. They’re cool and fun to eat, and you can slice, grab, and eat them straight from the freezer like ice cream treats.
Straight from Our Recipe Tester
“These bars are pure indulgence — a fudgy brownie base layered with chocolate mousse and a creamy marshmallow topping that firms up perfectly in the freezer. They’re rich, cool, and decadently messy in the best way.” —Perry, April 2026
Why You Should Trust Me
I graduated from Le Cordon Bleu in Chicago, and have spent more than 10 years working in test kitchens. A big part of my job is cross-testing and developing recipes for the team, so I’m always thinking about how recipes will actually work in a home kitchen. I pay close attention to the little details, so every recipe is approachable, reliable, and worth making again.
Key Ingredients in Frozen Mississippi Mud Bars
- Heavy cream: Room-temperature heavy cream blends smoothly with the pudding mix to create a rich, creamy layer.
- Frozen whipped topping: Whipped topping (like Cool Whip) adds a light, fluffy texture.
- Cream cheese: Adds a slight tang and extra creaminess to balance out the sweetness.
- Chocolate graham crackers: These act as the sturdy, chocolaty layers that hold everything together.
- Brownie mix: Prepared with the usual oil or butter, liquid, and eggs, it creates that fudgy base everyone loves.
- Instant chocolate pudding mix: For the creamy chocolate layer that sets up nicely in the freezer.
- Marshmallow crème: A creamy layer made with marshmallow crème (like Marshmallow Fluff) adds a soft, gooey sweetness, similar to the melty marshmallow layer in Mississippi mud cake.
More Frozen Treats to Try
- Lemon Freeze Bars
- Strawberry Shortcake Ice Cream Bars
- Dark & Stormy Ice Cream Sandwiches
- Peaches and Cream Freeze Bars
- Stroopwafel Choco Tacos
Frozen Mississippi Mud Bars Recipe
Layers of fudgy brownie, creamy chocolate filling, and fluffy marshmallow sandwiched between chocolate graham crackers and served straight from the freezer.
Prep time30 minutes
Cook time25 minutes
Serves15 to 30
Nutritional Info
Ingredients
- 3 cups
heavy cream, at room temperature
- 1 8-ounce
container frozen whipped topping, such as Cool Whip, thawed and divided
- 4 ounces
cream cheese, at room temperature
- 15 full-size sheets
chocolate graham crackers, broken in half to yield 30 squares (about 8.3 ounces), divided
- 1 (about 18-ounce) box
brownie mix
Vegetable oil or butter, water or milk, and eggs needed for brownie mix (see package directions)
- 1 5.9-ounce package
instant chocolate pudding mix
- 1 (about 7-ounce) jar
marshmallow crème (1 3/4 cups), such as Marshmallow Fluff
Instructions
Heat the oven to 325°F. Line the bottom and sides of a 9x13-inch baking pan with 2 sheets of parchment paper, arranging them perpendicular to each other so that the paper extends over all 4 sides by a few inches.
Arrange 15 of the chocolate graham cracker squares in a single layer in the bottom of the pan.
Prepare the batter from 1 (about 18-ounce) box brownie mix according to the package directions. Gently spread the brownie batter evenly on top of the graham crackers and smooth out the top.
Bake until a tester inserted into the center comes out clean, about 25 minutes. Place on a rack and let cool for at least 1 hour.
Whisk 3 cups room temperature heavy cream and 1 (5.9-ounce) package instant chocolate pudding mix together in a large bowl until smooth and combined. Fold in 1 cup of the thawed whipped topping with a flexible spatula until just combined. Spread the pudding mixture evenly over the brownies.
Beat 4 ounces room temperature cream cheese and 1 (about 7-ounce) jar marshmallow crème together in a stand mixer with the paddle attachment on medium speed until smooth and combined, about 30 seconds. Fold in the remaining whipped topping (about 2 cups) until just combined. Dollop and spread the mixture evenly over the pudding layer.
Arrange the remaining 15 chocolate graham cracker squares in a single layer over the marshmallow mixture. Cover and freeze until firm, at least 5 hours.
When ready to serve, grasp the excess parchment and transfer the slab onto a cutting board. Using the graham cracker squares as a guide, cut into 15 or 30 pieces.
Recipe Notes
Storage: Wrap each square individually with parchment paper and freeze in a zip-top freezer bag for up to 3 months. Allow to soften at room temperature for 5 minutes before serving.
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