BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
SMART-CHOICE CHOCOLATE MUD PIE
A twist on classic mud pie, this one's got a crust of crushed vanilla wafers and pecans and a layer of Neufchatel before chocolate comes into the picture.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate.
- Bake 10 min.; cool.
- Beat Neufchatel and sugar in medium bowl with mixer until blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust.
- Whisk pudding mix and milk 2 min.; spoon over Neufchatel layer.
- Refrigerate 3 hrs. or until firm.
- Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SMART-CHOICE EASY NO-MELT CHOCOLATE SUNDAE PIE
How does one make a Smart Choice Easy No-Melt Chocolate Sundae Pie? Just swap out the ice cream for whipped topping and vanilla pudding!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
- Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MUD PIE
"M" is for mud pie. "Y" is for yummy! This delicious chocolate pie is as easy as ABC to make.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan.
- Bake 25 to 30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely,about 1 hour.
- Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Garnish with additional nuts. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 390, Carbohydrate 40 g, Cholesterol 85 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
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- Make the piecrust: Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) springform pan with parchment paper by cutting out a circle plus a long strip for the sides.
- In a large bowl, combine the cookie crumbs and melted butter and stir with a rubber spatula until evenly moist. Transfer to the prepared pan and press the crust into the bottom and a quarter of the way up the sides, using the base of a flat-bottomed cup.
- As the crust bakes, make the brownie filling: In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for about 2 minutes or until completely melted.
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- Transfer the batter to the prebaked crust and spread evenly. Covering the pie loosely with foil for the last 20 minutes, bake for 35 to 40 minutes, or until a toothpick inserted 1 inch (2.5 cm) away from the edge comes out clean with a few moist crumbs.
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