Peppermint Mud Pie
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
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 9.5x2-inch pie plate, a 9- to 10-inch springform pan, or a 9x13-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.