Mini Italian Mud Pies
- 4 mini graham cracker pie crusts in tins, available on baking aisle
- 2/3 cup milk chocolate hazelnut spread (recommended: Nutella)
- 1 pint coffee ice cream
- 1 canister real whipped cream, from dairy aisle
- Chocolate covered espresso beans, for garnish
Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each little pie crust and cool 1 minute. Place 1 large scoop coffee ice cream in each tin to fill pies. Top pies with whipped cream and garnish pies with chocolate covered espresso beans.
Serve with coffee and anise liqueur (recommended: Sambuca).
Recipe courtesy of Rachael Ray