I. l.o.v.e. m.u.d. p.i.e.s.
I don’t care how it is put together… caramel, chocolate, strawberries, anything you put it on, I’ll EAT it!
Well, except for butterscotch!
Anyhoo, there are wonderful, beautiful mud pies for you to choose from and it is so so easy to make for summer!
Don’t forget to leave the comment in their sites, they’ll love it!
Enjoy them! Mmmmm!
1/2 package Nabisco chocolate wafers
1/2 cube butter, melted
1 gallon coffee ice cream
1 1/2 cup fudge sauce
Crush wafers and add butter, mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours.
Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.
1 quart (4 cups) light coffee ice cream (something with 120 calories/serving or less)
1 Oreo brand chocolate cookie pie crust (pre-made kind)
1/4 cup light Hershey’s chocolate syrup
1 Tbsp. Instant espresso (or instant coffee) granules
2 Nabisco 100 calorie Oreo packs, crushed (I use a zip-lock bag and rolling pin!)
1 cup Fat Free Cool Whip topping (or chocolate Cool Whip if you can find it!)
Transfer pre-made crust into a spring-form pan sprayed with non-stick cooking spray.
(Don’t worry, this step is easy! Just scrape the Oreo crust out of pan it came in, and re-press it down in the bottom of your spring-form pan with your fingers..this way you can remove the sides of the spring-form pan when ready to serve and unveil your beauty of a pie! )
Let the ice cream soften to a frozen custard consistency, but do not let it melt.
(You can do this by leaving it in the refrigerator for about 20 minutes, or or you can soften it by microwaving it for 30 seconds-1minute).
Pour the ice cream into a large mixing bowl (use your kitchen aid mixer if you have one; otherwise you may use a handheld mixer). Beat ice cream to soften further so it is easier to mix in other ingredients (about 30 seconds).
To the mixing bowl, add cool whip, chocolate syrup, and 1 1/2 packs of the crushed Oreo cookies. Mix on med/high speed until all of the ingredients are well incorporated into ice cream.
Pour the ice cream mixture into the spring-form pan, smoothing gently and evenly over the pie crust and place in the freezer.
Leave it in the freezer for at least 6 hours, or overnight (for best results).
When ready to serve, remove pie from the freezer and run a sharp knife around the inside edge. This will release the sides of the cake from the pan ring. Unlatch the sides and remove them.
Garnish with the rest of the Oreo cookies and if desired, (to make it pretty) drizzle chocolate syrup on top.
Optional: Top with Reddi Whip!
1 1/2 cups flower
1 1/2 sticks butter
3/4 cup finely chopped walnuts
8 oz. package cream cheese
1 cup confectioner's sugar
12 oz. container cool whip
2 small packages instant chocolate pudding
3 cups cold milk
To make the crust, mix together flower, butter, and chopped walnuts. Press in large 11x7 baking pan or separate individual mini pie pans. Bake at 350 degrees for 25 min then let it cool completely.
To make the 1st layer, beat together cream cheese and sugar. Then fold in 1 cup of cool whip from the 12 oz. package and spread evenly throughout pan(s).
For the 2nd layer, mix the pudding and milk for pie on box. Then spread evenly on top of 1st layer.
For the 3rd layer just top pan(s) with the rest of the cool whip. If you like, you can top it with some chopped nuts and shaved chocolate shavings.
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
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.
1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1-1/2 teaspoons sugar, optional
1/4 cup butter, melted
4 cups chocolate chip or coffee ice cream, softened
1/4 cup chocolate syrup, divided
Additional cream-filled chocolate sandwich cookies, optional
In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
Spoon 2 cups ice cream into crust. Drizzle with half the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm.
Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.
Yield: 8 servings.
Nutrition Facts: 1 serving (1 slice) equals 381 calories, 22 g fat (11 g saturated fat), 40 mg cholesterol, 240 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.
1/2 pkg. chocolate wafers or Oreos
1/2 stick butter, melted
1 gallon coffee or chocolate ice cream
1 1/2 cup chocolate fudge sauce
Crush wafers and add butter; mix well. Press into 9" pie plate. Cover with soft ice cream.
Put into freezer until ice cream is firm, approximately 10 hours.
Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Spread with chocolate fudge sauce .Top with whipped cream and slivered almonds.
You can make your own chocolate fudge sauce by adding 2 tbsp. cocoa powder to 1 cup condense milk and 1 tsp. vanilla, stir till smooth.