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Recipe: Mud Pie Ii
Similar Categories: Mud, Pie
Mud Pie II
18 Oreo cookies, crushed
1/2 cup margarine or butter, divided (1 stick)
2 quarts ice cream, softened
2/3 cup granulated sugar
2/3 cup unsweetened cocoa
2/3 cup evaporated milk (small can)
1 teaspoon vanilla extract
2 cups frozen dessert topping, thawed
Chopped nuts (optional)
Crush cookies. (Betty uses a glass jar to crush the cookies into crumbs.)
Melt 1/4 cup margarine or butter and combine with cookie crumbs; spread in a
10-inch pie pan (could use 9- by 13-inch pan) using back of spoon around
sides. Bake at 350 degrees for 8 minutes. Cool completely.
Spread softened ice cream over crust. Freeze for at least an hour, even
longer.
Fudge sauce: Melt 1/4 cup margarine in a saucepan; add sugar and cocoa,
stirring well. Add evaporate milk slowly, stirring until smooth. Cook over
medium heat, stirring constantly until thickened, about 4 to 5 minutes. Add
vanilla; cool.
When cold, spread over ice cream layer. Return to freezer. Before serving,
spread with topping. If desired, sprinkle chopped nuts over topping.
Betty writes that her original recipe called for coffee ice cream. If she
didn't have coffee ice cream, she would dissolve 1/2 teaspoon instant coffee
granules into 1 tablespoon boiling water; mix and pour over vanilla ice
cream, stirring well to blend. She enjoys using different ice cream flavors,
not just vanilla or coffee.
18 Oreo cookies, crushed
1/2 cup margarine or butter, divided (1 stick)
2 quarts ice cream, softened
2/3 cup granulated sugar
2/3 cup unsweetened cocoa
2/3 cup evaporated milk (small can)
1 teaspoon vanilla extract
2 cups frozen dessert topping, thawed
Chopped nuts (optional)
Crush cookies. (Betty uses a glass jar to crush the cookies into crumbs.)
Melt 1/4 cup margarine or butter and combine with cookie crumbs; spread in a
10-inch pie pan (could use 9- by 13-inch pan) using back of spoon around
sides. Bake at 350 degrees for 8 minutes. Cool completely.
Spread softened ice cream over crust. Freeze for at least an hour, even
longer.
Fudge sauce: Melt 1/4 cup margarine in a saucepan; add sugar and cocoa,
stirring well. Add evaporate milk slowly, stirring until smooth. Cook over
medium heat, stirring constantly until thickened, about 4 to 5 minutes. Add
vanilla; cool.
When cold, spread over ice cream layer. Return to freezer. Before serving,
spread with topping. If desired, sprinkle chopped nuts over topping.
Betty writes that her original recipe called for coffee ice cream. If she
didn't have coffee ice cream, she would dissolve 1/2 teaspoon instant coffee
granules into 1 tablespoon boiling water; mix and pour over vanilla ice
cream, stirring well to blend. She enjoys using different ice cream flavors,
not just vanilla or coffee.
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