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READY IN 8+ hrs

Best Mud Pie

Read Reviews (5)

"A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!" — Lisawas

Ingredients Edit and Save

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Original recipe makes 1 ice cream pie Change Servings

1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping

1/2 (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup chocolate syrup

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Directions

Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

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PREP 30 mins
COOK 5 mins
READY IN 8 hrs 35 mins

Footnotes

Cook's Note
If you can freeze overnight before serving, it is better.

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Our family all agreed it deserved 5 stars! Alot of work, but well worth it. All you need is a sliver cuz it is so sweet. Will totally make again :-) Couldn't find coffee ice cream so I made it with vanilla yogurt and fat free cool whip. Yummy!

—Sandra C. Tucson

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Oct 10, 2011

Great recipe! Agree with the other reviewer that it is super sweet so you only need a sliver. I made my own Oreo crust with ground up Oreos and butter. So decedent!

—sisyphus

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7 Ratings

Oct 19, 2011

My son wanted an ice cream cake for his 18th birthday, but I made this pie instead. I only used about 2 Tbsp of chocolate chips mixed in the first ice cream layer & it was plenty with the coffee ice cream. Topped the Cool Whip with rainbow sprinkles instead of crushed oreos & chocolate drizzle. He loved it!

—Dottie

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Sep 26, 2011

Kids love it!

—Lisawas

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Aug 23, 2012

came out good. My pan was too small for the second layer of ice cream so I left it out.

—sunbaked

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Nutrition

Calories
680 kcal
34%

Carbohydrates
89.5 g
29%

Cholesterol
80 mg
27%

Fat
34.5 g
53%

Fiber
4 g
16%

Protein
7.2 g
14%

Sodium
330 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Mud Pie

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 680
Calories from Fat: 311

% Daily Value *
Total Fat 34.5g 53 %
Saturated Fat 18.5g 92 %
Cholesterol 80mg 27 %
Sodium 330mg 13 %
** Potassium 243mg 7 %
Total Carbohydrates 89.5g 29 %
** Dietary Fiber 4g 16 %
Protein 7.2g 14 %
Sugars 65.6g
** Vitamin A 7 %
** Vitamin C < 1 %
** Calcium 18 %
** Iron 24 %
** Thiamin 2 %
** Niacin 11 %
** Vitamin B6 < 1 %
** Magnesium 20 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.