Photo: Mud Pie Recipe
Ingredients
- 1/2 pound butter, melted
- 3 cups chocolate sandwich cookie crumbs (recommended: Oreos)
- 1 gallon Coffee Ice Cream (amount varies depending on size of the bowl)
- 2 cups chocolate fudge sauce
- Whipped cream
- Chocolate sauce
Directions
Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By mommyDee2010
Lenore, WV
on August 17, 2011
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I am a known chocoholic and this recipe sounded all of the bells and whistles I needed to thoroughly enjoy the decadence of the treat. Thanks for the addition to my menu!!!!
By svgjr1975_11881284
cromwell, CT
on May 24, 2009
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You can always use the Oreo Cookie instant crust instead, it comes out just as good. Also for you Peanut butter lovers out there, putting a layer of it in between comes out great as well
By lovemydevonrex_...
bellevue, WA
on January 30, 2007
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Try using one stick of butter. If you don't want the crust to get so hard, use margarine instead (however, butter tastes better. For chocolate cookie crumbs, use one box of Nabisco Chocolate Wafers (place in zip lock baggie and crush with rolling pin or side of drinking glass. Also, one gallon of coffee ice cream is way too much. I like to use a good quality of ice cream (Hagan Daz coffee ice cream in pint size is perfect. Be sure to freeze each portion of recipe separate (i.e., form crust...allow to freeze for 1/2 hour...add softened ice cream...allow to freeze for 2 hours...spread on fudge syrup...allow to freeze for 2 hours...apply whip cream dollops, freeze over night...otherwise, it can become a mess and not look "pretty". Good luck!!!
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