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Recipe: More Than Mud Pie
Similar Categories: More, Than, Mud, Pie
MORE THAN MUD PIE
Similar to Mississippi Mud Pie but with more layers and flavors.
2 cups Oreo cookie crumbs (or graham cracker crumbs)
1 cup sugar
1/2 cup melted butter
1 quart vanilla ice cream
1/2 cup butterscotch ice cream topping
1/2 cup butterscotch chips
1 quart chocolate ice cream
1 cup chocolate chips
Chocolate bar shavings
Maraschino cherries
Also needed: 10-inch spring-form pan, quick-release aluminum foil, a
small plastic zip-lock bag
Mix cookie crumbs with sugar and melted butter and press into a
spring-form pan. Cover with scoops of vanilla ice cream, and smooth with a
spatula. The vanilla ice cream should take up about half the pan - you won't
need the whole quart. Freeze for at least 2 hours.
Meanwhile, heat topping and chips in a microwave for 1 minute. Stir
until chips are blended into topping. Allow to cool, then pour over top of
frozen vanilla ice cream layer. Place back in freeze for 2 or more hours.
Top with scoops of chocolate ice cream to the top of the pan and smooth with
a spatula and freeze. You probably will have a little chocolate ice cream
left over. You can add another thin layer of vanilla ice cream, if desired.
Place chocolate chips in a zip-lock bag, seal and microwave 30
seconds. Press the bag with your fingertips to mix melted chips and then
microwave 20 more seconds. Press on bag again until there are no lumps.
Place a 3 1/2-inch strip of aluminum foil on a counter. Snip off a corner of
the bag and squeeze out melted chocolate to make a lattice design on the
foil. Allow to cool (about 1 hour on counter or 15 minutes in refrigerator).
Loosen the sides of the pan with a knife and release bottom of pan on
a serving plate. Holding foil strip upright and parallel to plate, place the
strip completely around the cake like a fence. Freeze 10 minutes. Then
carefully peel off the foil. Return cake to freezer for up to 12 hours. To
serve, cut slices with a hot knife.
Variation: Substitute Nutella hazelnut/chocolate spread for the
butterscotch topping and chips.
Similar to Mississippi Mud Pie but with more layers and flavors.
2 cups Oreo cookie crumbs (or graham cracker crumbs)
1 cup sugar
1/2 cup melted butter
1 quart vanilla ice cream
1/2 cup butterscotch ice cream topping
1/2 cup butterscotch chips
1 quart chocolate ice cream
1 cup chocolate chips
Chocolate bar shavings
Maraschino cherries
Also needed: 10-inch spring-form pan, quick-release aluminum foil, a
small plastic zip-lock bag
Mix cookie crumbs with sugar and melted butter and press into a
spring-form pan. Cover with scoops of vanilla ice cream, and smooth with a
spatula. The vanilla ice cream should take up about half the pan - you won't
need the whole quart. Freeze for at least 2 hours.
Meanwhile, heat topping and chips in a microwave for 1 minute. Stir
until chips are blended into topping. Allow to cool, then pour over top of
frozen vanilla ice cream layer. Place back in freeze for 2 or more hours.
Top with scoops of chocolate ice cream to the top of the pan and smooth with
a spatula and freeze. You probably will have a little chocolate ice cream
left over. You can add another thin layer of vanilla ice cream, if desired.
Place chocolate chips in a zip-lock bag, seal and microwave 30
seconds. Press the bag with your fingertips to mix melted chips and then
microwave 20 more seconds. Press on bag again until there are no lumps.
Place a 3 1/2-inch strip of aluminum foil on a counter. Snip off a corner of
the bag and squeeze out melted chocolate to make a lattice design on the
foil. Allow to cool (about 1 hour on counter or 15 minutes in refrigerator).
Loosen the sides of the pan with a knife and release bottom of pan on
a serving plate. Holding foil strip upright and parallel to plate, place the
strip completely around the cake like a fence. Freeze 10 minutes. Then
carefully peel off the foil. Return cake to freezer for up to 12 hours. To
serve, cut slices with a hot knife.
Variation: Substitute Nutella hazelnut/chocolate spread for the
butterscotch topping and chips.
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