Mud Pie Cookies Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
• Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
• Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Steps:

• Preheat oven to 350 degrees.
• Beat shortening and sugar together.
• Add eggs and melted chocolate; beat well.
• Stir in flour and baking powder; dough will be sticky.
• Refrigerate dough until well-chilled.
• Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet.
• Bake 11 minutes at 350 degrees; they should be soft and moist.

Steps:

• Spoon Nutella into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans.

Steps:

• Combine butter, cocoa, sugar, and milk in a large saucepan.
• Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
• Add vanilla and peanut butter mixing well.
• Stir in oats.
• Quickly drop onto waxed paper by the spoonful or desired amount.
• Let cool and enjoy.
• Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.