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Thin Mint Mud Pie with Homemade Hot Fudge

A Bountiful Kitchen


  • 1 package Oreo Cookies crushed
  • 6 tablespoons butter melted
  • 1 quart Dryers Limited Edition Girl Scout Thin Mint ice cream
  • hot fudge
  • whipped cream optional
  • Sheri's Hot Fudge
  • 1 cup whipping cream
  • 1/3 cup sugar
  • 4 oz semi sweet chocolate
  • 2 tablespoons vanilla or other flavoring


  1. For Mud Pie:

  2. Mix the cookie crumbs and the melted butter in a blender or large bowl. Press the cookie crumb mixture into a 9 or 10 inch lightly greased spring form pan. Press the crumbs onto the bottom and about 1 inch up the sides. Take the ice cream out of the container with a large spoon. Place the ice cream over the cookie crust until all of the ice cream is in the spring form pan. Smooth out with a knife that has been dipped in water.
  3. Spread the cooled, prepared hot fudge sauce over the mud pie, and freeze for at least two, preferably four or more hours. When ready to serve, remove the sides of the spring form pan. If desired, top with fresh whipped cream.
  4. For Hot Fudge:

  5. best if made earlier in the day or day ahead if using on mud pie
  6. Place whipping cream, sugar and chocolate together over low heat in heavy pan, until chocolate melts. Increase heat to medium and cook for about 8 minutes.
  7. Remove from heat and add vanilla. Let cool, and use to top ice cream, mud pie, etc. Keep refrigerated.

Recipe Notes

-You may use any combo of ice cream with this recipe. We love Pralines and Cream, Mint, Choc Chip...
-If you want to use the fudge while it is warm, make the hot fudge and prepare the mud pie with only the crust and ice cream. Let the pie set up in the freezer for two or more hours. Top with hot fudge after slicing and plating the dessert.
-If you don't have a springform pan, a pie plate or a 9x9 baking pan will work.