Mud Pie
Yield
1 piePrep
15 minCook
0 minReady
120 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | each |
chocolate wafer cookies
|
* |
| ¼ | cup |
butter
|
|
| ½ | gallon |
coffee ice cream
slightly softened |
*
|
| ¼ | cup |
chocolate fudge topping
|
* |
| 1 | x |
whipped cream
|
*
|
| 1 | x |
almonds
toasted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | each |
chocolate wafer cookies
|
* |
| 59 | ml |
butter
|
|
| 1.9 | l |
coffee ice cream
slightly softened |
*
|
| 59 | ml |
chocolate fudge topping
|
* |
| 1 | x |
whipped cream
|
*
|
| 1 | x |
almonds
toasted, sliced |
*
|
Directions
Combine cookie crumbs and butter in medium bowl, using a fork to cut in butter.
Press firmly over bottom and sides of 9 inch pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread.
Spoon into chilled crust, smoothing surface.
Freeze until firm.
Drizzle fudge topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.
