Ultimate Frozen Mud Pie Dessert Recipes

Steps:

• In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. If desired, top with whole cookies.

Steps:

• Remove frozen yogurt from freezer to soften. Spray 8-inch square pan with cooking spray. In small bowl, mix cookie crumbs and sugar. Stir in butter until crumbly and well blended. Press in pan. Freeze about 10 minutes or until set.
• Spread slightly softened yogurt evenly over crust. Freeze about 1 hour or until firm.
• In small bowl, mix caramel topping and pecans. To serve, top each serving with generous 2 tablespoons whipped topping. Carefully pour 1 tablespoon caramel mixture over top.

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:

• Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely.
• Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
• Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
• Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
• Do Ahead
• Mousse can be made 2 days ahead; cover and chill.

Steps:

• 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
• 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
• 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
• 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
• 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
• 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.