Ice Cream Mud Pie dessert is one of the signature desserts at the Chart House restaurant in Portland, Oregon. How about that mountain of ice cream topped with hot fudge that you just want to dive your spoon into? Thought I would share this lip smacking ice cream dessert recipe with everyone. It is one of my absolute favorite desserts and SO EASY to make! It is a fun dessert to make during the summer, since it can be prepared in advance and stored in the fridge until you are ready to serve it.
Perhaps you do not know just how simple a concoction Mud Pie is. There’s no baking and you can find most of the ingredients ready made. Make it at home to enjoy for a nice summer treat! Definitely a great way to top off a nice summer dinner. It is a naughty pie with all those calories.
- 1/2 package Nabisco Chocolate Wafers or Oreo Cookies*
- 1/4 cup butter, melted
- 1 gallon coffee ice cream, softened**
- 1 1/2 cups Hershey's Hot Fudge topping, chilled
- Caramel topping
- Whipped cream, sweetened or purchased whipped topping
- Almonds, slivered or chopped nuts of your choice
In a food processor, whirl chocolate wafers or Oreo Cookies to fine crumbs. Add butter; whirl another 5 to 10 seconds. Reserve 1/4 cup of the crushed Oreos for garnishing the top of the pie. Press crumb mixture firmly and evenly into a 9-inch pie plate or a springform pan. Note: I like to line the pan with plastic wrap. Makes for easier removing of the ice cream pie when time to cut it.
Spread softened ice cream over the pastry-lined pan. Cover with plastic wrap and freeze until ice cream is firm.
When ice cream is firm, remove from refrigerator. Remove plastic wrap from the top. Also remove the sides of the springform pan. Spread the top with fudge topping.
NOTE: It helps to place the fudge sauce in freezer for a time to make the spreading easier. Work quickly. If the chocolate starts to thin and soften, immediately return the Mud Pie to the freezer for a short time before proceeding (I learned this the had way!)
Cover completed Ice Cream Mud Pie with plastic wrap. Place in freezer approximately 10 hours to completely set.
Serve frozen, but let the pie set out of the freezer for about 10 minutes before slicing and serving.
To slice this pie, run a sharp knife under hot water, then dry it off with a paper towel or dish towel just before slicing. Slice into eight (8) portions and serve on chilled individual dessert plates with chilled forks.
Top with prepared whipped cream or whipped topping. Drizzle with caramel sauce and sprinkle slivered almonds and/or Oreo cookie crumbs over the top of each portion.
Makes 8 servings.
* May substitute prepared chocolate-cookie crumb crust. You could also use chocolate graham crackers.
** The trick is to soften the ice cream enough to manipulate it, but make sure it is still pretty well frozen. Sounds like a lot of ice cream, but you will be piling it high.