Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans., In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread 1-1/2 cups of pudding mixture over pecans., Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set.
Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a pie plate well. Combine sugar and butter or margarine in a mixing bowl. Blend in vanilla, salt, and beaten eggs. Stir in flour and cocoa . Stir in nuts. Pour mixture into pan. Bake 25 minutes, or until toothpick inserted halfway between center and edge comes out clean. Immediately prick holes in pie; spread fudge sauce over top. Cool. Beat cold whipping cream and confectioners’ sugar in a chilled bowl until peaks form; spread over fudge sauce. Drizzle pie with additional fudge sauce. Refrigerate.
Number Of Ingredients 9 Steps:
The day before serving, or early in the day prepare the crust and fill with ice cream. Remove ice cream from freezer. Let sit on counter while preparing crust. Crush Oreos in food processor. Add 3 tablespoons melted butter while using the pulsing action on the food processor. Press the crumbs into a 9 inch pie plate with deep sides, or a 9-10 inch springform pan or a 9x13 pan. Spoon softened ice cream into prepared crust. Be careful to not press too hard or crust will separate. Cover and store in freezer.
Time 6h30m Yield 1 very large pie Number Of Ingredients 6 Steps:
Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.
Yield Makes 8 servings Number Of Ingredients 18 Steps:
1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan. 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely. 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan. 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl. 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours. 6 To make the topping, whip the cream, confectioners’ sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
Yield Makes one 10-inch round cake; Serves 12 to 16 Number Of Ingredients 22 Steps:
Chocolate Cookie Crust:Preheat oven to 300 degrees. Lightly spray bottom and sides of a 10-inch springform pan with cooking spray. Pulse cookies in a food processor until finely ground (you should have about 3 1/2 cups). Pulse in butter until well combined. Transfer mixture to pan, pressing it evenly into bottom and three-quarters of the way up sides. Freeze 10 minutes. Bake until dry to the touch, 10 to 12 minutes. Transfer to a wire rack; let cool completely. Flourless Chocolate Cake:Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted and smooth. Remove from heat. In a small bowl, whisk together coffee, espresso powder, vanilla, and salt. In the bowl of a mixer fitted with the whisk attachment, beat together egg yolks and 1/2 cup sugar on medium-high speed until pale, thick, and almost doubled in volume, 3 to 4 minutes. Beat in chocolate mixture until just combined. Beat in coffee mixture until just combined. Scrape down sides of bowl, then reduce speed to low and beat until evenly incorporated, about 10 seconds. In the clean bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add remaining 1/2 cup sugar, beating until soft peaks form, 2 to 3 minutes more. Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula. Fold in remaining egg-white mixture just until combined (do not overmix). Pour into cooled crust. Bake until cake is cracked on top and set but still slightly wobbly in center, 40 to 42 minutes (it may not appear completely cooked). Transfer to a wire rack; let cool completely. Cake will deflate in center as it cools. Wrap tightly in plastic; refrigerate at least 3 hours and up to overnight. Chocolate Pudding:Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Bring to a gentle boil over medium heat, whisking constantly to prevent scorching. Boil 30 seconds, then remove from heat and whisk in butter, vanilla, and chocolate until smooth. Transfer to a bowl; cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Let cool to room temperature. Pour pudding on top of cake, spreading to edges of cookie-crust border with an offset spatula. Cover with plastic wrap and refrigerate until cold, at least 3 hours. Whipped Cream Topping:In the bowl of a mixer fitted with the whisk attachment, beat cream on medium-high speed until soft peaks form, about 1 minute. Gradually add sugar; beat until stiff peaks form, 1 to 2 minutes more. Top pudding layer with whipped cream, spreading to edges of pan. Unmold cake. Serve immediately, or refrigerate, covered with plastic wrap, up to 2 days.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix margarine, flour and nuts; pat into a 13 x 9 inch pan. Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned. First Layer: Mix confectioners sugar, Cool Whip, and cream cheese until smooth. Spread over cooled crust. Second Layer: Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened. Careful spread over first layer. Cool until set in refrigerator. Top with remaining Cool Whip. Sprinkle shaved Chocolate on top for decoration. Refrigerate or freeze for up to two months.
Time 45m Yield 12 servings Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
Time 4h5m Yield 16 servings Number Of Ingredients 8 Steps:
Heat oven to 375°F. Combine nuts, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min.; cool. Beat cream cheese and sugar with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer. Refrigerate several hours or until firm. Run knife around rim of pan to loosen dessert; remove rim. Top dessert with remaining COOL WHIP just before serving.
Yield 8 servings Number Of Ingredients 20 Steps:
Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan. In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer. Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth. In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined. Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes. Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined. When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day. When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks. Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled. Enjoy!
Time 1h45m Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 325°F. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan. Bake 25 to 30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely,about 1 hour. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Garnish with additional nuts. Cover and refrigerate any remaining pie.
Yield Makes two 9-inch pies Number Of Ingredients 6 Steps:
Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates. Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer. Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool. When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.
More about “mud pie recipes”
Time 8h35m Yield 12 Number Of Ingredients 7 Steps:
Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours. Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours. Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours. Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
