Time 20m Yield 7 serving(s) Number Of Ingredients 7 Steps:
Finely crush 12 cookies; mix crushed cookes and butter in bowl. Press firmly on bottom of 9-inch pie plate. Stand remaining 14 cookies around the edge of the plate. Freeze for 10 minutes. Carefully spread chocolate ice cream into prepared crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze for 4 hours or until firm. Top pie with fudge topping, whipped cream and walnuts.
Time 5h15m Number Of Ingredients 16 Steps:
Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine. Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside. To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling. Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms. Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture. Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer AND is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken. Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch. When ready to serve in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over top. Keep refrigerated until ready to serve.
Number Of Ingredients 6 Steps:
Break up 1/3 of the Oreo Cookies and place in a food processor. Melt the butter. Once melted, mix in the ground cookies. Spread this mixture on the bottom of a 9" x 13" pan. Pat down with a spoon. Next, add 1 1/2 cups milk and the coffee to 1 pkg. of dry pudding. Beat with a wire whisk for 2 minutes. Spoon this mixture over the crust. Then take 1/2 of the remaining Oreo Cookies, break up and place in the food processor. Once ground, sprinkle over the pudding layer of the cake. Then combine 2 cups milk with 2 pkg. of dry pudding mix. Beat with a wire whisk until blended, then let stand for 2 minutes. Then add coffee ice cream to the pudding. Mix over low speed until well blended. Spoon over the Oreo Cookie layer. Then take the remaining Oreo Cookies, break up and place in the food processor. Once ground, sprinkle over the ice cream layer of the cake. Refrigerate preferably 24 hours before serving. Do not freeze.
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.
More about “oreo mud pie recipes”
Time 40m Yield 8 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. If desired, top with whole cookies.
