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Mud Pie Ice Cream Cake

Mud Pie Ice Cream Cake

Learn how to make the best mud pie ice cream cake with this easy, no-bake recipe. Includes step-by-step instructions, helpful tips, and creative variations.
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Prep Time 15 minutes
Total Time 2 hours 30 minutes
Course: Dessert, Frozen Treat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed chocolate sandwich cookies e.g., Oreos
  • 1/2 cup melted butter
  • 1.5 quarts coffee or chocolate ice cream
  • 1 cup hot fudge sauce
  • 2 cups whipped topping
  • 1/2 cup chopped nuts optional
  • 1/4 cup chocolate curls or chips optional
  • 1 tsp instant espresso powder optional

Equipment

  • 1 Springform pan (9-inch) Ideal for easy removal and clean cake edges
  • 1 Mixing bowl For combining cookie crust ingredients
  • 1 Spoon or spatula To spread layers evenly
  • 1 Food processor or bag For crushing cookies
  • 1 Measuring cups To measure butter, fudge, etc.

Method
 

  1. Prepare the crust: Combine crushed cookies with melted butter. Press firmly into a pan. Freeze for 20 minutes to set.
  2. Add the fudge: Pour fudge sauce over the ice cream. Sprinkle with chopped nuts if desired. Freeze again until firm.
  3. Add whipped topping: Cover the top with whipped cream. Garnish with chocolate curls, chips, or cookie crumbs.
  4. Freeze completely: Cover the cake and freeze for 2 hours or overnight for best results.
  5. Serve it up: Let cake sit at room temp for 5–10 minutes. Slice with a warm knife and enjoy every bite!

Notes

  • Soften the ice cream first: Let your ice cream sit at room temperature for about 5–10 minutes before layering. It spreads more easily and won’t break the crust.
  • Chill between layers: Don’t skip freezing between steps! It helps each layer stay neat and firm, especially when slicing.
  • Customize your crust: No chocolate cookies? You can use graham crackers, crushed pretzels, or even brownie bits for a different twist.
  • Serving tip: For clean slices, dip your knife in hot water and wipe it clean between cuts. It makes a huge difference!
  • Storage: Wrap leftovers tightly and store in the freezer for up to 7 days. Cover with foil or place in an airtight container to avoid freezer burn.