Quinoa with a Mexican kick is incredibly nutritious and delicious.
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 ice cream pie |
Ingredients
- 1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
- 1 quart coffee ice cream, divided
- 1 (12 ounce) package miniature chocolate chips
- 1 (12 ounce) jar hot fudge topping
- ½ (18 ounce) package crushed chocolate sandwich cookies, divided
- 1 (8 ounce) container frozen whipped topping, thawed
- ¾ cup chocolate syrup
Instructions
- Freeze crust until firm, about 30 minutes.
- Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
- Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
- Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
- Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
- Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours.
- Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.
- France C
- For best results, freeze overnight before serving.
Nutrition Facts
| Calories | 681 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 19 g |
| Sodium | 330 mg |
| Sugars | 66 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
First off I have to say this pie is absolutely amazing, however, a 1 star deduction because of the execution. Apparently Oreo crust has been discontinued, so I used Diamond brand Chocolate Nut Pie Crust, also 6oz, no big deal. There is no way that 12oz of chocolate chips is correct – I used 3oz (per other reviews saying to use much less) and that was plenty! Also, there was way too much fudge/Oreo mixture. Half the amount would be plenty. You also don’t need 3/4 cup of chocolate sauce to drizzle at the end. The ice cream and whipped topping amounts are accurate. Given the cost (around $22) and the time commitment, I was really hoping this would be worth it…and it was! I brought it to work and everyone was raving about it. I wasn’t too sure about the coffee ice cream (I could only find Breyers brand in a 1.5 quart container), but it really works! Be forewarned, this is very sweet and a small slice will suffice, but that didn’t stop my coworkers from going back for seconds! The only complaint was that the fudge/Oreo layer was hard to cut through/eat compared to the other layers.
Oh, my goodness!!! Nothing but rave reviews! Just a handful of mini chips, no extra syrup on top, and a layer of toasted almond slivers (ala McGuffys in my hometown) made this the best part of our 4 party COVID Super Bowl gathering. ????????
Taste was great. We liked it and it is very decadent. This recipe makes enough for 2 pies however and I would still reduce the mini chocolate chips by half
Very, very sweet, and I even cut the chocolate chips to half of what was called for. The cookie/ hot fudge layer was too hard to eat, and everyone left it on their plate. Easy to make, but will revert back to other mud pie recipes I’ve used successfully in the past.
My family use to always have Mud Pie on our birthdays instead of cake. When Winco stopped selling them we had to find a good replacement. This recipe is FANTASTIC. I am saving it and will be making this for each of my siblings on their birthdays moving forward. I made the recipe as listed with no changes. I highly recommend not using chocolate chips at all. They get too hard when frozen and there was way too many. With the amount of chocolate in this you won’t miss them. Next time I will make my own Oreo crust. The pre-made ones at the store were just a bit too small so once I was done with all the layers it was a mud mountain of deliciousness.
I’ve made mud pie for over 30 years (my husband’s requested birthday dessert!) and decided to try a variation, just for fun. (I made this as written but substituted heavy whipping cream for the cool whip.) This is all just too much. Too. Much. The mini chocolate chips are a good idea but 12 oz is way too much…I would recommend 6 oz or even less. Even better would be a crushed Oreo layer between ice cream layers and skip the mini chips. The chocolate syrup on top of it all — again, just too much. (And I like chocolate!) Warming the fudge sauce and pouring it over the frozen ice cream made a mess, although added yumminess. I think I’ll revert to my usual method: chocolate crust, coffee ice cream, warm fudge sauce poured over slice, add a generous dollop of whipped cream, and sprinkle with toasted almonds. Skip the chips. Consider the crushed cookies.
Fantastic it tasted awesome
My family loves it and we found Oreos that my brother with several allergies could have.
Crazy good!! Can’t stop eating it.
Made this for my husbands birthday – turned out very good! Took suggestion to cut some of the chocolate chips and added just a few to the bottom layer. Everyone loved it!
Easy and delicious, a great go-to dessert for picky eaters. I made this with vanilla ice-cream, because not everyone is crazy about coffee ice cream (personally I love it). 12 ounces of mini chocolate chips was way too many, you could probably use half that amount or less, or even none at all. You could probably also use less cool-whip. Overall extremely easy to make, just make sure you have enough time for each round of freezing. Easy to modify to your liking.
Easy and good. Just takes some time to make but not difficult. I made it w my son and we had fun and the family enjoyed it.
My big family had a party and I made two of these. Everyone LOVED them! They turned out really beautiful too :). I made one with coffee ice cream and one with vanilla since I wasn’t sure how the coffee would go over with all the kiddos. Both were amazing but the coffee was our favorite. Just seemed to have that extra special something. My aunt who is known for her mud pies said that her secret recipe involved a drizzle of Kahlua on the top. I might try that next! For the crust… I bought 3 prepackaged Oreo crusts and put them into my own prettier and bigger pie dishes. I wanted to make sure I had enough room for all the ice cream per other reviews. I had to add a smidge of melted butter to help bind the crust when I did this. Everything else I did the same… but I used a whole container of ice cream for each one, not just a quart. Oh, and I did only put one package of tini chocolate chips for both pies instead of just one. It was plenty. And for the topping… we like Reddi Whip, so I put that around the edge and one dollop in the middle. I put cherries in the middle and Oreo cookies around the edge before I drizzled it all with syrup. Lastly, I did only wait 40 minutes or so before each step. And yes, like other reviewers said, it is sweet. But that’s what makes it so good! One of my sisters thought the bottom was cookie dough instead of just ice cream! When you slice it up, it’s as pretty as it is delicious! Thanks for the recipe!!
I made this recipe and thought it was way too sweet–but part of my problem was that I couldn’t get all of the ice cream called for on the second later, so the chocolate really overpowered the coffee flavor. I would recommend halving the chocolate chips in the bottom layer. My pie didn’t look like the picture, which looks like it has just a few chips in the bottom layer. I used the whole bag, which may have been misunderstanding the recipe. And make sure you thoroughly freeze the bottom layer before you put on the hot fudge layer, or they will get melted together.
Everything was great but don’t use chocolate chips. Leave them out. I can’t stress that enough. I also only waited 30-45 minutes between each step.
Absolutely love this recipe! The coffee ice cream layer is a great idea. This is my favorite pie!
a wonderful recipe I substituted the coffee icecream with chocolate ice cream it turned out great for chocoholics
came out good. My pan was too small for the second layer of ice cream so I left it out.
My son wanted an ice cream cake for his 18th birthday, but I made this pie instead. I only used about 2 Tbsp of chocolate chips mixed in the first ice cream layer & it was plenty with the coffee ice cream. Topped the Cool Whip with rainbow sprinkles instead of crushed oreos & chocolate drizzle. He loved it!
Great recipe! Agree with the other reviewer that it is super sweet so you only need a sliver. I made my own Oreo crust with ground up Oreos and butter. So decedent!
Our family all agreed it deserved 5 stars! Alot of work, but well worth it. All you need is a sliver cuz it is so sweet. Will totally make again 🙂 Couldn’t find coffee ice cream so I made it with vanilla yogurt and fat free cool whip. Yummy!