Peppermint Mud Pie

Peppermint Mud Pie is one of our favorite winter desserts! I can’t think of an easier dessert with quite the same WOW factor as mud pie. Are you wondering – what is a mud pie?? Layers of crushed cookies, ice cream, fudge, more cookies, whipped cream, and peppermint candy. This dessert is HEAVENLY. 

Grant is a huge ice cream guy. He loves ice cream, gelato and frozen custard, and mud pie is a Foster family favorite! I learned how to make mud pie from Grant’s sister, Sheri, when I was in my early 20’s. Over the years, mud pie was a staple dessert at our extended family birthday parties because one pan serves up to 16, and it’s really easy to double! And, of course, everyone loves mud pie!

No-stress holiday dessert

Is this your first time making a pie? Peppermint Mud Pie is the perfect recipe for beginners. Don’t let the word “pie” scare you! No pastry is included in this recipe. Instead, our mud pie is made with a cookie crust, so it consists of simply crushing and mixing the cookie base and then topping with the remaining ingredients! 

I love this dessert during the holidays because it’s so easy to assemble, and adapting the recipe to fit your taste or crowd is simple. If you love peppermint ice cream, use it! If chocolate is your favorite, use chocolate ice cream. I am not a huge fan of mint, so I usually go light on the mint and heavier on the chocolate.

Peppermint Mud Pie definitely LOOKS like hours were spent creating this festive dessert when, in reality, it takes minutes to put together!

How to Make Peppermint Mud Pie

• First tip: remove the ice cream from the freezer while making the cookie crust. This will allow the ice cream to soften a bit, and it will be easier to remove from the carton and place in the pan.
• In a food processor, crush the cookies and mix with melted butter and sugar, then press into a pie plate or springform pan.
• Spoon the softened ice cream onto the crust. Cover and freeze for at least one hour.
• Warm the hot fudge just a bit and pour over the ice cream.
• Top with one layer of the chopped mint cookies.
• Freeze again.
• When ready to serve, top with whipped cream and peppermint.

Make-ahead Directions for Peppermint Mud Pie

• Make the pie according to directions on the recipe.
• After adding the fudge and chopped cookie layer, cover tightly and place in the freezer for 3-5 days.
• On day of serving, whip the cream and top with crushed peppermint candy.
• Remove from freezer 15-30 minutes before serving for easy slicing. Cover and freeze any leftovers.

I hope you try this decadent dessert for your next holiday gathering! If you use different combinations, let us know in the comments below! If you’re looking for a more traditional mud pie recipe, try our Classic Mud Pie!

Peppermint Mud Pie

5 from 1 vote

Print Pin

Author: Si Foster

Course: Dessert

Cuisine: American

Prep Time: 15 minutes mins

freeze and set time: 8 hours hrs

Total Time: 8 hours hrs 15 minutes mins

Servings: 12 + up to 16

A beautiful and easy-to-make peppermint mud pie! Layers of crushed chocolate cookies, hot fudge, chocolate covered mint cookies, ice cream, whipped cream, and peppermint to top it all off!

Ingredients 

• 1/2 gallon vanilla or vanilla bean ice cream, 1.5 quart also works
• 1 (14- to 15-ounce) package Oreos, regular or double stuff
• 3 tablespoons unsalted butter, melted
• 1 (15-ounce) jar Mrs. Richardson’s Hot Fudge Sauce or other good quality hot fudge sauce
• 1 (10-ounce) package fudge mint cookies, coarsely chopped
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 3-4 tablespoons crushed peppermint candy

Cook ModePrevent your screen from going dark

Instructions

• Remove ice cream from the freezer and place on the counter for 30 minutes to soften.
• Crush Oreos in a food processor. Add butter and pulse until combined. Press the crumbs into a 9.5×2-inch pie plate, a 9- to 10-inch springform pan, or a 9×13-inch pan.
• Spoon softened ice cream into the prepared crust. Be careful to not press too hard or the crust will separate. Cover and place in the freezer for 1 hour.
• Warm the hot fudge sauce just enough to be able to pour it from the jar. Drizzle it over the pie and top with a layer of chopped mint cookies.
• Freeze the pie for at least 4 hours. It is best when frozen for 6+ hours and can be stored for 2-5 days before serving.
• When ready to serve, beat the whipping cream and powdered sugar until stiff. Top the pie with whipped cream and sprinkle with crushed peppermint candy.

Notes

• I use Mrs. Richardson’s Hot Fudge, but any good quality hot fudge or homemade hot fudge will work. 
• Barely heat up the fudge. Do not overheat or it will melt the ice cream. 
• Tillamook Peppermint Bark Ice Cream is highly recommended! 
• I use Kroger brand chocolate covered mint cookies, chopped, for the cookie layer on top of the fudge. Girl Scout Thin Mints cookies will also work!
• I prefer to use a springform pan for this recipe. 
• Orson Gygi in SLC (and online) carries crushed peppermint candy.

Equipment

• 9.5×2-inch pie plate or 9- or 10-inch springform pan or 9×13-inch pan