1 package Oreo cookies, white center removed with a knife
1/2 stick butter, melted
1 quart coffee ice cream (Starbucks low fat latte is great) or vanila
1 1/2 cup fudge sauce (see Valrhona Chocolate Fudge Sauce recipe)
Crush half the package of Oreos in food processor or blender until fine. In a bowl, combine processed Oreos and melted butter and stir. Press Oreo-butter mixture into a 9-inch pie plate to form a thin quarter-inch crust. Place crust in freezer for about 20 minutes. Then, using a spatula, spread soft coffee ice cream across pie crust (let ice cream sit outside of freezer while preparing pie crust). Place pie in freezer until ice cream is firm (several hours). While pie is freezing, coarsely crumble the remaining Oreos.
Remove frozen pie from freezer. Spread cold fudge sauce over it with a spatula. Scatter crumbled Oreos on top. Store pie in freezer overnight. Slice into 8 portions.
Note: Allow 1 day to complete this recipe - there are two different freezing times. It is well-worth it though!
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Valrhona Chocolate Fudge Sauce