Strawberry-Fudge Mud Pie
Recipe from
Better Homes and Gardens
Part of the appeal of an ice cream pie is that you can make it several days in advance. What else makes it good? It's an ice cream sundae in a cookie crust complete with fudge topping and whipped cream.
Servings:
8 servings
Prep Time:
25 mins
Total Time:
5 hrs 35 mins
Ingredients
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6 tablespoonsmargarine or butter, meltedsee savings
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1-1/2 cupsfinely crushed chocolate wafers (30 wafers)see savings
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1 pintchocolate ice cream or coffee-flavored ice cream*see savings
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1/2 cuptoasted coarsely chopped almondssee savings
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1 pintstrawberry ice creamsee savings
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1/3 cupfudge ice-cream toppingsee savings
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Whipped cream (optional)see savings
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Whole strawberries (optional)see savings
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Directions
1.
In a medium bowl stir together the crushed wafers and melted margarine or butter. Turn the chocolate crumb mixture into a 9-inch pie plate. Spread crumb mixture evenly in pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour until firm.
2.
In a medium mixing bowl soften chocolate or coffee-flavored ice cream, using a wooden spoon to stir and press against side of bowl. Spread softened chocolate or coffee-flavored ice cream evenly atop cookie crust; sprinkle with toasted almonds. Freeze until firm (about 1 hour).
3.
In a clean bowl soften strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cream atop almond layer. Return to freezer.
4.
In a small saucepan heat and stir the fudge topping just until heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of pie with fudge topping in a lacy design. Return to freezer immediately. Freeze for 4 hours or until firm.
5.
To serve, let pie stand at room temperature about 10 minutes. Garnish pie with whipped cream and whole strawberries, if desired. For easier slicing, place pie plate atop a warm, wet towel. Slice the pie and serve immediately. Makes 8 servings.
Nutrition information
Per serving: Calories 339, Total Fat 21 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 258 mg, Carbohydrate 34 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 5%, Calcium 12%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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