Friendly’s Dessert Cups, Mississippi Mud Pie (8.5 oz) Delivery or Pickup Near Me
Ice cream is made with milkfat and nonfat milk, sugar, corn syrup, and contains less than 2 percent of the following ingredients: coffee extract, guar gum, mono and diglycerides, xanthan gum, and carrageenan. To make the fudge topping, combine the following ingredients in a mixing bowl: water, sugar, unalkalized cocoa, cornstarch, natural flavors, salt, citric acid, sodium benzoate, and potassium sorbate (preservatives). Crushed Cookies: Sugar, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine Mononitrate, riboflavin, folic acid), vegetable oil (palm, soybean, and palm kernel oil), cocoa (processed with alkali), cornstarch, salt, baking soda, baking powder, baking soda, baking powder, baking powder, baking powder, baking powder, baking powder, baking powder, baking powder, baking powder, baking powder, Contains less than 2 percent of the following ingredients: soy lecithin, chocolate, salt, baking soda, natural flavor, and whey.
The following ingredients are included in the whipped topping: water, sugar, hydrogenated Palm Kernel Oil, Dextrose, corn syrup; contains less than 2 percent of Sodium Caseinate, Potassium Sorbate, and Sodium Benzoate (preservatives); carbohydrate gum, polysorbate 60, artificial flavor; salt; soy protein isolate; polyglycerol esters of fatty acids; mono and diglycerides; sodium citrate; soy lecithin; The following ingredients are used to make espresso chunks: sugar, coconut oil, cocoa powder (processed with alkali), cocoa powder, nonfat dry milk, whole milk powder, spray dried coffee, soy lecithin, butterfat, natural flavor, and salt.
This product contains wheat, milk, and soy.
Amazing Mile High Mud Pie (Easy Ice Cream Cake)
It’s an ice cream dessert that’s out of this world. This Mile High Mud Pie is outrageously amazing. Featuring layers of rich and creamy coffee, chocolate and vanilla ice-cream, ribbons of fudge sauce, cookie crumbles, and Reese’s peanut butter cups, all encased in a delicious chocolate cookie crust. This cake is a dish to remember; even those who do not enjoy dessert will enjoy it! Ice cream cake isn’t only for the summertime; in fact, it’s a treat that we enjoy all year long in our household!
No-bake sweets are a family favorite in our home, and they are also a favorite among our readers!
PREPPING FOR YOUR MUD PIE|ICE CREAM CAKE
Instead of my regular ice cream cake, which is baked in a spring form pan, I use a solid glass bowl, such as a conventional Pyrex style dish, to produce an aMILE HIGH Mud Pie. This allows you to see the layering of the ingredients. This ice cream cake may be produced in whatever size you choose. For my son’s birthday, I made two of them, one larger (around 2-2.5 liters) for the day of celebration and another smaller (1.5 liters) for his party. The size is fully up to you. You will simply use more or less of your ice cream depending on how large or little you make them.
Making an ice cream cake or mud pie is less about following a recipe and more about combining your favorite ice creams, toppings, cookies, and fillings to create something uniquely your own!
Speaking of ice cream, Alden’s Organic Ice Cream is one of my favorites; their coffee chip flavor is particularly wonderful and unique. Aside from that, we really enjoy Trader Joe’s Coffee Ice Cream, as well as their vanilla ice cream.
BEST COOKIE CRUST
In order to make theCookie Crust, I used Back to Nature Classic Creme Sandwich Cookies, although Oreos® would also work great. Using a food processor, pulse the cookies until they resemble coarse crumbs (you may do this in batches if you have a smaller processor).
GLUTEN FREEMUD PIE
Sandwich cookies should be substituted with a gluten-free cookie of your choosing, and make certain that all of the toppings and ice cream are likewise gluten-free. Melt 1/4 cup butter (1/2 stick) in a small saucepan over low heat, then pour into a food processor and puree until the butter is mixed. Remove 1-2 teaspoons of the crumbs for garnish and put the rest of the crumbs in another bowl.
HOW TO MAKE A COOKIE CRUST WITHOUT A FOOD PROCESSOR
Is there no food processor? No issue, simply store your cookies in a heavy-duty plastic zipper baggie after each batch, working in numerous batches. Crumble and roll the biscuits until they resemble coarse crumbs using a rolling pin or heavy-bottomed bottle. Transfer to a mixing basin and toss in the melted butter until everything is well-combined.
HOW TO SOFTEN ICE CREAM
Preparation: Soften the ice cream by leaving it out on the counter for approximately 15 minutes; you want it soft enough to easily form into the bowl. Alternatively, you may zap it in the microwave for 15-20 seconds, but no more.
BUILDING YOUR LAYERS FOR ICE CREAM CAKE
Making use of an ice cream spade (aspatulawill work just fine too) In the bottom of the bowl, scoop out about 1-2 inch thick layers of ice cream and set them there. If necessary, smooth out fully with the back of the spade or the big spoon, or cover in plastic wrap and push down until it’s flat and even with the surface. Using a spoon, spread a layer of fudge topping on top of the ice cream. If you need to reheat the fudge to make it easier to pour or spread, only warm it slightly so that it does not melt the ice cream.
ICE CREAM CAKE TAKES TIME TO FREEZE
Freeze for 30-60 minutes before using! Remove the bowl from the freezer in preparation for the next round of ice cream and toppings. You may add chopped Reese’s Peanut Butter Cups, Chocolate Sandwich Cookies, or other favorite candy to the top of the first layer and push it in slightly if you choose. Spread part of the cookie crumb crust over the top (but save plenty for the final crust) and push it into the nooks and crannies of the pie, filling in any holes and cracks that may have occurred.
Scoop and press on your next layer of ice cream, then repeat the process with the fudge topping (or ganache, as shown below) layer.
Every time I make an ice cream cake, I use at least two distinct flavors of ice cream, so that at least one of the flavors appeals to everyone.
MAKING CHOCOLATE GANACHE (optional)
If you’re planning on preparing ganache, now is a fantastic time to do it and include it into your masterpiece. Microwave in 30-40 second bursts, stirring well in between, in a microwave-safe dish filled with chocolate chunks and whipped cream It melts much more quickly than you expect and will continue to melt. Overheating will result in a burnt ganache, which will spoil your dessert. It may seem like overkill to use cookie crumbs and ganache in the same cake, but who am I to tell you what to do?
Once smooth, add in your butter and mix until everything is well-combined and smooth. Combine vanilla and a sprinkle of salt in a mixing bowl. Allow to cool for 10-15 minutes before spooning over the frozen ice cream layer and smoothing up the top. Place in the refrigerator for 30 minutes to 1 hour.
Finally, when the cookie crust and/or organache layers are firm to the touch, add your final layer of ice cream. Because I forgot to add it at the end, I ended up adding it right before the cookie crust, which was rather delicious, I must say! In the last step, press the cookie crumb crust into place and smooth it down firmly using parchment paper or plastic wrap. Preferably, cover and freeze for at least 4-6 hours, but not less than overnight.
Ice Cream Cake in a Hurry?
My layering method has been referred to be ” RUSH ” by some. Although the cake is less attractive if it is not frozen between layers, guess what? It still tastes great. If you are pushed for time, do all of your layering without freezing between each layer, work quickly, and put that baby in the freezer for at least 6-8 hours; better overnight, to ensure that it is completely frozen.
HOW TO UNMOLD THE ICE CREAM CAKE
Make sure you have a dish or platter large enough to accommodate your Mud Pie masterpiece! Make a mental note to put it away. Slide a tiny knife or a butter knife around the edge of the cookie crust to create a decorative edge. Fill a sink or a much bigger dish halfway with hot running water. Slowly and cautiously lower the bowl into the water, dipping it until it is just before the rim (be careful not to water log your cookie crust). Hold for approximately one minute. Dress in dishwashing gloves if the water is too hot or if it is too cold to grip the frozen glass bowl.
- Placing a plate or platter on top of a bowl and flipping it over while holding both the bowl and the plate until the bowl is sitting on the plate is a good technique.
- If it continues to be stubborn, let it in the hot water for another 30 seconds before attempting to remove it.
- Before serving, pour over extra fudge sauce, sprinkle with a spoonful of the saved cookie crumbs, and/or drizzle with Magic Shell if preferred.
- Cutting the cake into appropriate sizes with a large knife while running it under hot tap water or placing it in a glass of hot water makes cutting the cake simpler and results in a smoother finish.
- Return the remaining cake to the freezer if it has not been consumed.
MAKE IT YOUR OWN! A FEW GARNISH IDEAS
- Drizzle a bit extra fudge or your favorite topping on top, such as magic shell, if you choose. Crumbled cookies pieces, chopped Reeses Peanut Butter cups, M Ms, or other candy can be sprinkled on top. Using a pastry bag, pipe a dollop of whipped cream
- Include jimmies! Jimmies is always up for a good time
PHEW! It appears to be much more difficult than it actually is; in fact, it is one of the simplest, no-fuss desserts I have ever made, yet it is frequently requested. It’s well worth the effort spent in between layers to create this masterpiece!
- Birthday Cake Ice Cream Cake| Birthday Cake, vanilla and chocolate ice creams with fudge and/or caramel toppings, rainbow jimmies layer, and a blonde or chocolate sandwich cookie crust are the ingredients for this cake. Mint Chip Ice Cream Cake| Mint Chocolate Chip, Chocolate, and Vanilla Ice Creams – Mint Chocolate Sandwich Cookie Crust – Fudge and use extra cookies in the middle (whole, uncrushed) layers
- Mint Chocolate Sandwich Cookie Crust – Fudge and use extra cookies in the middle (whole, uncrushed) layers
- Mint Chocolate Sandwich Cookie Crust Chocolate Cookie Crust, Fudge and Caramel Topping, and Reeses Peanut Butter Cups make up the Mountain Man Ice Cream Cake. Mountain Man Ice Cream Cake is a combination of moose tracks, chocolate, and vanilla ice cream.
HOLIDAY ICE CREAM CAKE IDEAS
- Salted Caramel Ice Cream, Vanilla Ice Cream, and Dark (Black) Chocolate Ice Cream
- Halloween colored sprinkles and jimmies
- Chocolate Cookie Crust + Middle Layer of Chocolate Ganache
- Halloween colored sprinkles and jimmies To make the Vanilla ice cream more orange, you can use food coloring. Turkey Day Ice Cream Cake | Pumpkin – Vanilla – Pumpkin Ice Creams | –Golden Oreo Cookie Crustor Spice Cookie Crust – Caramel Toppings
- –Golden Oreo Cookie Crustor Spice Cookie Crust Eggnog Ice Cream Cake| Eggnog ice cream cake with whipped cream OR Chocolate Sandwich Cookie Crust – Caramel or Fudge OR Vanilla Ice Cream – Blonde Toppings and layers, which are ideal for the holidays, when Egg Nog is plenty
- Ice Cream Cake with Crushed Peppermints (Candy Canes) and White Chocolate Chips|Peppermint, Vanilla, and White Chocolate Ice Creams-layered with Crushed Peppermints (Candy Canes) and White Chocolate Chips with a layer of chocolate crushed cookies and a chocolate cookie crust Ideal for the holidays and New Year’s Eve
I’d be interested in hearing how you stacked your mud pie! Please leave a comment below the recipe.
You might like these other no bake, easy ice cream recipes!
- Old Fashioned Vanilla Ice Cream
- Chocolate Peppermint Ice Cream Cake
- Circus Animal No Churn Ice Cream
- Rose Pistachio No Churn Ice Cream
- Old Fashioned Vanilla Ice Cream
- Old Fashioned
Do you enjoy this recipe? Don’t forget to rate it by clicking on the star icon in the recipe below! Time required for preparation: 30 minutes Time required for freezing: 8 hours Time allotted: 8 hours 30 minutes are allotted for this task.
Extremely delectable and simple! Served in a delicious oreo cookie crust, Mile High Mud Pie contains layers of creamy ice, fudge, and everything else you can think of between layers of ice cream.
- Sandwich cookies with cream filling (I used Back to Nature Chocolate Creme Cookies, but you could use Oreos, Newman O’s, or other similar cookies)
- 1/4 cup (1/2 stick) melted butter that has been let to cool slightly
- 3-1/2 gallons each of vanilla, coffee, and chocolate ice cream (or your preferred flavors
- See variants below)
- 3 1/2 gallons each of vanilla, coffee, and chocolate ice cream (or your favorite flavors
- See variations below)
- Make myChewy Hot Fudge or use a container of hot fudge sauce (try to find one that does not include high fructose corn syrup). 1 “magic shell” recipe or purchase Magic Shell Fudge (optional). 1 bag mini Reese’s Peanut Butter Cups, chopped (optional)
- 1 recipe chocolate ganache (optional)
- 1 bag mini Reese’s Peanut Butter Cups, chopped
- 2-and-a-third cup semisweet chocolate chips 2/3 cup milk chocolate chips (any semisweet chocolate chips work just as well)
- 1 cup heavy cream (whipped)
- Butter (about 2 tablespoons)
- 1 teaspoon vanilla essence
- 1 teaspoon sugar a pinch of sodium chloride
- Placing the cookies in the bottom of a food processor (or in small batches if your food processor is smaller) and pulsing until the cookies are coarse crumbs is a good way to describe what you’re doing. Melt 1/2 stick (1/4 cup) of butter in a small saucepan over low heat, then pour into a food processor and puree until the butter is mixed. Remove 1-2 teaspoons of the mixture and put it aside
ASSEMBLING MUD PIE
- For starters, use a robust dish that can withstand freezing and heating, such as these old clear glass Pyrex bowls, so that you can see your layers clearly. You may choose between 1.5 liter and 2.5 liter bowls, depending on your desire. The technique of preparing an ice cream cake or mud pie is more about creativity than following a recipe
- It is just picking your favorite ice creams, toppings, cookies and fillings, and putting them together in a unique way. Scoop roughly 1-2 inch layers of ice cream onto the bottom of the bowl, using an ice cream spade (a spatula will also work great) and set aside. Press down with the back of a spade or a big spoon to thoroughly level down the surface, or use a piece of parchment paper or plastic wrap and press down until it is even. Spoon a layer of fudge topping over the ice cream and spread evenly. It’s okay to reheat it slightly to make it simpler to pour, as long as you don’t entirely melt the ice cream in the process. FREEZE for 30-60 minutes
- Remove from freezer and set aside for your next round of ice cream and toppings to be made. If preferred, cut some Reese’s Peanut Butter Cups, Chocolate Sandwich Cookies, or other favorite candies and arrange them on top of the first layer, pushing them slightly into the layer below the candy. Spread some of the cookie crumb crust on the top (but save plenty for the real crust) and push it into the nooks and crannies, filling in any gaps and cracks if needed. NOTE | Because my kid preferred the “crumbly” cookie bits of the cake, I added a second layer of cookie crumbs to the centre of one of the cakes and eliminated the ganache from the other. Both cakes were delicious. Continue with your second layer of ice cream and repeat with the fudge layer, then place in the freezer for 1 hour to firm up. Alternatively, a fudge layer might be replaced with a ganache layer (instructions below). I prefer to utilize a variety of ice cream flavors in my ice cream cakes since it appeals to the most people. The final layer of ice cream should be added after the cookie crust and/or ganache layers have firmed up a little bit from freezing. Smooth it out and put it in the freezer for 30 minutes. Finally, using parchment paper or plastic wrap, press the cookie crumb crust into the pan and smooth it out firmly with your fingers. Preferably overnight, but at the very least 4-6 hours, keep the dish covered and frozen.
- If you’re planning on preparing ganache to go with your cake, now is a wonderful time to get started. Heat in 30-40 second bursts, stirring carefully in between, in a microwave-safe dish filled with chocolate chips and heavy whipping cream until well heated. It melts much more quickly than you expect and will continue to melt. Overheating will result in a burnt ganache, which will spoil your dessert. It may seem like overkill to use cookie crumbs and ganache in the same cake, but who am I to tell you what to do? Once smooth, add in your butter and mix until everything is well-combined and smooth. Combine the vanilla and a sprinkle of salt in a separate bowl. Allow for 10-15 minutes of cooling time before spooning over the frozen ice cream layer and smoothing to the edges. Place in the refrigerator for 30 minutes to 1 hour.
HOW TO UNMOLD THE ICE CREAM CAKE
- Make sure you have a dish or platter large enough to accommodate your Mud Pie masterpiece! Prepare ahead of time
- Slide a tiny knife around the edge of the cookie crust to create a decorative edge. Using hot tap water, fill a sink or a much bigger dish halfway. Carefully lower the bowl into the water, dipping it until it’s just below the rim (be cautious not to water log the cookie crust) and then remove it. Hold for approximately one minute
- Put on some dishwashing gloves if you find it too cold to grasp the frozen glass bowl or the water too hot to handle. Bonus points if the gloves are attractive. Stack the platter on top of the bowl and turn it while holding both the bowl and the plate until the bowl is sitting on the plate
- Repeat with the other bowl. It may be necessary to slightly incline the bowl and insert a knife down one edge, gently urging the cake to come out of the bowl! It will not budge if you leave it in the hot water for another 30 seconds before attempting again. Remove from the oven and place in the freezer for 30 minutes or longer. Just before serving, pour over additional fudge sauce, sprinkle with a tablespoon of remaining cookie crumbs, and/or drizzle with Magic Shell if preferred. Taking the ice cream cake out of the freezer 10 minutes before serving is a good idea. Slice the cake into desired size pieces, running a long knife under hot tap water or placing it in a glass of hot water to heat it makes cutting the cake simpler and results in a smoother finish. Serve as soon as possible. Leftovers should be frozen.
- Drizzle a bit extra fudge or your favorite topping on top, such as magic shell, if you choose. Crushed cookie bits or diced Reese’s Peanut Butter Cups can be used as garnishes. PHEW! It’s only a scoop of whipped cream! It appears to be much more difficult than it actually is
- In fact, it is one of the simplest, no-fuss sweets I prepare, yet I am frequently asked for the “recipe” by those who have tried it. Because this work of art is so beautiful, it is well worth the time spent between layers.
Ideas for Flavor Combinations
- A mint chocolate chip ice cream cake with mint chocolate chip ice cream, chocolate ice cream, and vanilla ice cream, as well as a mint chocolate sandwich cookie crust and additional cookies in the center (whole, uncrushed) layers. Recipe for Thanksgiving Ice Cream Cake: pumpkin ice cream, vanilla ice cream, pumpkin ice cream, gingersnap or spice cookie crust, caramel topping Mt. Man Ice Cream Cake | Moose Tracks Ice Cream, Chocolate Ice Cream, Vanilla Ice Cream – Chocolate Cookie Crust with Fudge and Caramel Toppings
- Mountain Man Ice Cream Cake Christmas Ice Cream Cake | Egg NogVanilla Ice Cream – Blonde OR Chocolate Sandwich Cookie Crust – Caramel or Fudge Toppings
- Vanilla Ice Cream – Blonde OR Chocolate Sandwich Cookie Crust
- Birthday Cake Ice Cream Cake | Birthday Cake, vanilla and chocolate ice creams with fudge and/or caramel toppings, rainbow jimmies layer, and a blonde or chocolate sandwich cookie crust are the ingredients for this cake. Ice Cream Cake with Peppermint and Vanilla Ice Creams, and if wanted, White Chocolate Ice Creams- Layered with crushed peppermints (candy canes) and white chocolate chips, with a chocolate crushed cookies layer and a chocolate cookie crust
- Christmas Peppermint Ice Cream Cake
What if you don’t have a food processor? No issue, simply store your cookies in a heavy-duty plastic zipper baggie after each batch, working in numerous batches. Break up the cookies with a rolling pin or heavy-bottomed bottle until they are the consistency of coarse crumbs, rolling them if necessary. Transfer to a mixing bowl and toss in the melted butter until everything is well combined. Soften your ice cream by leaving it out on the counter for 15 minutes or by microwaving it for 15-20 seconds, no longer.
Although the cake is less attractive if it is not frozen between layers, guess what?
If you are pushed for time, do all of your layering without freezing between each layer, work quickly, and put that baby in the freezer for at least 6-8 hours; better overnight, to ensure that it is completely frozen.
All you have to do is make sure your ice cream is gluten free and swap out Oreos or cookies with Gluten Free Sandwich Cookies!
1Calories per serving: 602 (per serving).
Ice Cream Mud Pie Recipe, What’s Cooking America
The Ice Cream Mud Pie dessert at the Chart House restaurant in Portland, Oregon, is one of the restaurant’s hallmark desserts. What about that pile of ice cream covered with hot fudge that you just can’t stop yourself from diving into with your spoon? I thought I’d share this mouth-watering ice cream dessert recipe with everyone on the internet. My absolute favorite dessert is this one, and it is SO EASY to put together! The fact that it can be made ahead of time and stored in the refrigerator until you’re ready to serve it makes it a great summertime dessert to make.
There is no baking required, and the majority of the ingredients are readily available.
Unquestionably a fantastic way to cap off a lovely summer supper.
Check out our collection of fantastic Pie Recipes and Ice Cream Recipes.
- 1 1/2 packagesNabisco Chocolate Wafers or Oreo Cookies*
- 1/4 cup melted butter
- 1 gallon coffee ice cream, softened**
- 1 1/2 cups melted butter Cold Hershey’s Hot Fudgetopping
- Whipped cream, sweetened or store-bought whipped topping of your choice
- Almonds, slivered or chopped nuts of your choice
- Chocolate wafers or Oreo cookies should be ground into thin crumbs in a food processor. Add the butter and blend for another 5 to 10 seconds. 1/4 cup of the crushed Oreos should be set aside for garnishing the top of the pie. In a 9-inch pie dish or a springform pan, press the crumb mixture firmly and evenly into the pan. Note: I prefer to line the pan with plastic wrap before baking it. When it comes time to cut the ice cream pie, it will be much simpler to remove it off the pan. Spread softened ice cream over the bottom of the pan lined with pastry. Ice cream should be covered and frozen until hard
- After the ice cream is set, it should be removed from the fridge. Remove the plastic wrap off the top of the dish. Remove the sides of the springform pan, as well as the bottom. Spread the fudge topping on top of the cake. NOTE: It is beneficial to place the fudge sauce in the freezer for a short period of time to make spreading the sauce easier. Work as rapidly as possible. It is important to note that if the chocolate begins to thin and soften, it is necessary to quickly return the Mud Pie to the freezer for a brief period of time before continuing (I discovered this the hard way!). Wrap the Ice Cream Mud Pie with plastic wrap once it has been done. Place in the freezer for approximately 10 hours to allow the mixture to harden fully. Slice and serve this pie while it is still frozen, but remove it from the freezer for approximately 10 minutes before slicing and serving. To slice this pie, run a sharp knife under hot water and then dry it off with a paper towel or dish towel right before slicing. Make eight (8) servings on cold separate dessert plates, and serve with chilled forks
- Prepared whipped cream or whipped topping can be used to finish the dish. Make 8 servings by drizzling caramel sauce over each piece and topping with slivered almonds and/or crushed Oreo cookies.
* You may use a chocolate cookie crumb crust that has already been prepared. Alternatively, chocolate graham crackers might be used. The idea is to soften the ice cream just enough to allow you to manage it, while yet keeping it fairly cold throughout. Although it appears to be a large amount of ice cream, you will be heaping it high.
Best Mud Pie
The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to match the number of servings stated.
- Freeze the crust for about 30 minutes, or until it is solid. Half of the coffee ice cream should be placed in a bowl and let to stand for about 10 minutes to soften. Then put the rest of the ice cream back in the freezer. Combine the softened ice cream and the small chocolate chips in a large mixing bowl. Spread the ice cream and chips evenly over the frozen crust to create a uniform layer. Wrap the dish in plastic wrap and place it in the freezer for 2 hours. Advertisement
- Microwave the topping on low for 30 seconds to 1 minute, or until it is warm and easy to pour out of the jar (do not let the sauce get very hot). Pour the contents into a basin. 2 tablespoons cookie crumbs should be reserved for decoration
- The remaining cookie crumbs should be mixed into the fudge topping. To finish, remove the pie from the freezer and cover it with the cookie crumbles and fudge topping mixture. Sprinkle with little chocolate chips and serve right away. Refrigerate for 2 hours after covering with plastic wrap
- Remove the leftover frozen coffee ice cream from the freezer and set aside for about 10 minutes to soften before serving. Place the ice cream on top of the layer of cookie crumbs and fudge topping and spread evenly. Cover the pie with plastic wrap and place it in the freezer for another 2 hours. Remove the pie from the freezer and spread the whipped topping on top. Using the saved cookie crumbs, decorate the top of the dish. To freeze the whipped topping layer, cover it tightly in plastic wrap and place it in the freezer for another 2 hours. Cut the pie into serving pieces and sprinkle approximately 1 spoonful of the chocolate syrup over each piece of pie
It is preferable if you can freeze the dish overnight before serving it.
Per serving: 681 calories; 7.2 grams of protein; 89.5 grams of carbs; 34.5 grams of fat; 80 milligrams of cholesterol; 330.3 milligrams of sodium Nutrition in its entirety
Ice Cream Mud Pie
- 8 oz ground Oreo cookies or chocolate wafers
- 4 tbsp melted butter
- 2 pints coffee ice cream
- 3 oz. chopped chocolate
- 2 tbsp heavy cream
- 2 tbsp chocolate-covered coffee beans, optional
- 8 oz ground Oreo cookies or chocolate wafers
- 2 tbsp
Preheat the oven to 350 degrees Fahrenheit. Prepare the crust by combining the cookies and butter in a large mixing dish. Fill a 9-inch springform pan or a pie dish with the ingredients and press down firmly. 10 minutes in the oven should enough. Allow the crust to cool fully. Allow 10 minutes for the ice cream to soften on the kitchen counter before adding the filling. Fill the pie shell halfway with ice cream, making sure to distribute it evenly. Set a timer for one hour. To make the topping, heat 1.5 ounces of chocolate in the microwave for 30 seconds.
Pour the chocolate over the ice cream and set aside. Finish with the remaining chopped chocolate and, if using, the coffee beans. Place the cake in the freezer for 6 hours. Allow the cake to sit on the counter for 10 minutes before serving. Cut into slices and serve.
Yield:10Serving Size: 1Servings per container: Calories:411 26 g of total fat 15 g of saturated fat 0 g of Trans Fat 9 g of unsaturated fat Cholesterol:87mg Sodium:195mg Carbohydrates:41g Fiber:1g Sugar:31g Protein:5g Up The following recipe is for No-Bake Chocolate Chip Cookies.
Hello, my name is Jaron, and I’m a self-proclaimed culinary expert as well as the creator of this blog! I’ll be completely honest with you: I began this website because someone told me I couldn’t do it and I felt compelled to prove them incorrect. As I progressed through my adventure, I discovered that I had a strong affinity for culinary writing. I hope you found something useful in whichever post you read, and please don’t hesitate to get in touch with me if you have any further questions.
Chocolate Mud Pie Recipe
This chocolate mud pie is the perfect chocolate treat for a hot summer day, especially when served chilled. A lusciously cooled dark chocolate pudding is encircled by a thick layer of cookie crumbs and served in a glass. To finish it off, add a little whipped cream and additional chocolate crumbs, and you’ve got a delicious contrast of smooth and crunchy chocolate that’s difficult to resist. This dish has been adapted from an original that appeared in the July 2010 issue of Southern Living.
- 12 ounces chocolate wafter cookies (Nabisco brand works well), crushed to crumbs in a food processor
- 4 ounces (1 stick) unsalted butter, melted
- 12 ounces chocolate wafter cookies (Nabisco brand works well)
- The ingredients are as follows: 4 ounces (about 2/3 cup) granulated sugar, 3 tablespoons cornstarch, 1/2 teaspoon salt, 4 egg yolks, 16 ounces (about 2 cups) whole milk, 1 tablespoon vanilla extract. Semi-sweet chocolate, melted and let to cool
- 6 ounces chilled heavy cream, beaten to soft peaks
- Separate 2 ounces of cookie crumbs and place them in a separate container. Toss together the remaining cookie crumbs and butter in a large mixing bowl until well combined. Firmly press mixture into bottom and up the sides of a 9-inch pie pan. Freeze the crust for 30 minutes while you prepare the filling. In a medium-sized mixing bowl, whisk together the sugar, corn starch, and salt. Stir well until the egg yolks are pale and smooth in a small bowl, approximately 2 minutes. Transfer to a large mixing basin and continue to whisk until the egg yolks are light and smooth, about 2 minutes. Reserve
- In a medium saucepan, mix the milk and vanilla extract
- Heat over medium heat until the milk comes to a low boil. When the milk begins to boil, remove it from the heat and temper the egg mixture by slowly adding a little amount of the hot liquid to the egg mixture at a time, whisking constantly while doing so. Once all of the milk has been added, return the mixture to the saucepan and cook it on low heat until it is well heated. Cook, whisking continually, for approximately 3 minutes, or until the mixture begins to thicken. Continue to whisk until everything is smooth. Once the mixture begins to boil, continue to whisk for another 2 minutes before removing it from the heat. Whisk in the chocolate until it is all incorporated, then pour the mixture into the cold pie crust. Wrap the dish tightly in plastic wrap and place it in the refrigerator for 8 hours to set. To finish, add whipped cream and any remaining cookie crumbs
- Place on a serving plate.
a pie dish measuring 9 inches in diameter
More Serious Eats Recipes
Preparation time: 40 minutes plus freezing
a total of 8 servings The recipe for this delicacy, which appears to be time-consuming but is actually rather simple, has become a tradition in my household. Although I favor the mocha flavor, chocolate chip ice cream may be preferred by those who want pure chocolate. Making the cookie crust is a piece of cake. Delenzini-Wilkerson of Lusby, Maryland, sent in this message: Photo courtesy of Taste of Home of Frozen Mud Pie Recipe.
- 1-1/2 cups Oreo cookie crumbs
- 1-1/2 tablespoons optional sugar
- 1/4 cup melted butter
- 4 cups chocolate chip or coffee ice cream, softened
- 1-1/2 teaspoons vanilla extract a quarter cup of chocolate syrup
- It is optional to add more Oreo cookies.
- Toss cookie crumbs with optional sugar in a small mixing bowl until well combined. Add in the butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie pan that has not been oiled. Refrigerate for 30 minutes before serving. 2 cups ice cream should be poured into the crust. Drizzle half of the chocolate syrup over the top and swirl with a knife. Gently spread the remaining ice cream on top. Drizzle the remaining syrup over the top and twirl with a knife. Freeze until the ice crystals are solid. Remove the frozen food from the freezer 10-15 minutes before to serving. Alternatively, entire biscuits can be used to decorate the top.
1 slice has 381 calories, 22 grams of fat (11 grams of saturated fat), 40 milligrams of cholesterol, 240 milligrams of sodium, 42 grams of carbohydrates (32 grams of sugars, 2 grams of fiber), and 4 grams of protein.
Mississippi Mud Pie Recipe
- 8tablespoons/114 grams (one stick) unsalted butter (melted)
- 15 whole Graham crackers
- 14 cup/50 grams granulated sugar
- 12 teaspoon kosher salt
For the Brownie Cake:
- A stick of unsalted butter, cut into pieces
- 6ounces/170 grams bittersweet chocolate, chopped
- 8tablespoons/114 grams (1 stick) unsalted butter, cut into pieces
- 13 cup/67 grams dark brown sugar
- 13 cup/33 grams Dutch-processed cocoa powder, plus more for dusting
- 13 cup/67 grams dark brown sugar
- 13 cup/67 grams Dutch-processed cocoa powder, plus additional for dusting 3 big eggs, divided
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract 12 cup/100 grams granulated sugar
- 14 cup/32 grams all-purpose flour
- 12 cup/100 grams buttermilk
For the chocolate custard:
- 1 cup/100 grams granulated sugar
- 1 teaspoon kosher salt
- 14 cup/25 grams Dutch-processed cocoa powder
- 14 cup/28 grams cornstarch
- 2 cups/480 milliliters whole milk
- 4 large egg yolks
- 4 tablespoons/29 grams unsalted butter, cut into pieces
- 4ounces/113 grams bittersweet chocolate, chopped
- 2tablespoons/29 grams unsalted butter, cut into pieces
- Preheat the oven to 325 degrees Fahrenheit. Place the graham crackers in a food processor and pulse until they are small crumbs (you should have approximately 2 1/4 cups crumbs), then transfer to a large mixing basin. Toss in the sugar, salt, and butter until the mixture is uniformly mixed. Fill a 9-inch springform pan halfway with the crumb mixture. Press the crumbs into a thin, uniform layer on the bottom of the pan and up at least 2 1/4 inches up the edges using your fingers. Bake the crust for about 10 minutes, or until it is barely set. Continuing to cook the crust will be done in the next step. Raise the temperature to 350 degrees. Prepare the cake as follows: Melt the butter and chocolate together in a heatproof dish put over a pan of just simmering water, but without touching the water. (Alternatively, you may heat the chocolate in brief bursts in the microwave, but take cautious not to burn it.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract, and salt until everything is well combined and smooth. Set aside for a few minutes to cool down, then whisk in the 3 big egg yolks. In a large mixing bowl, whip the remaining 3 large egg whites with an electric mixer on medium speed for approximately 30 seconds, or until they are frothy. Gradually add the granulated sugar in a steady stream while continuing to combine the ingredients. Increase the mixer speed to high and continue to beat until you get firm peaks, which should take around three minutes. Using a large rubber spatula, gently fold the egg-white mixture into the chocolate mixture until it is uniformly distributed. Sift the flour over the chocolate mixture in an equal layer and fold it in. Smooth the top of the batter once it has been transferred to the prepared crust. Bake for 30 to 35 minutes, or until a crust has formed over the top, the center is just set, and a toothpick inserted 1 inch from the sides comes out with wet crumbs attached, depending on how dark your crust is. When you cut into the cake, it should still be moist and fudgy in the center, behind the crust. (If required, take a peek behind the crust.) Don’t overcook the potatoes. As the cake cools, it will begin to sink somewhat. Allow at least 90 minutes for the cake to cool fully. Prepare the custard as follows: In a medium-sized mixing bowl, combine the chocolate and butter. Discard the contents of the bowl by placing a fine-mesh strainer over the top of it. In a medium saucepan, combine the sugar, salt, cocoa powder, and cornstarch until well combined. Add the milk, a little at a time, whisking constantly, until it is completely combined. In a separate bowl, whisk together the egg yolks. Keep whisking the mixture over medium heat until it has thickened and is just about to come to a low boil, about 10 minutes. Stirring constantly, continue cooking the custard for another minute, then quickly pour it through a sieve, pressing it through with a tiny spatula to remove any lumps. Allow the custard to sit for 1 minute before whisking it combined with the butter and chocolate until smooth and creamy. Pour the custard over the cake once it has been allowed to cool. Cover the custard with plastic wrap or wax paper, pressing the wrap or paper lightly into the surface of the custard to provide a smooth surface. Allow for at least 4 hours and up to overnight chilling time
- Just before serving, remove the ring from the springform pan base and transfer the pie to a serving dish. Recipe makes 1 pie. Whip the cream until it forms soft peaks, then pour large dollops over the top of the pie, leaving approximately a 1-inch border around the edge of the pie. Cocoa powder is sprinkled on top.