Chocolate Chunk Cookie Mud Pie
This dessert is sure to please...it's chocolate chunk cookie crust is filled with vanilla ice cream, hot fudge and toasted nuts. This pie recipe is a great addition to your dessert menu that the family will surely love. Chocolate Chunk Cookie Mud Pie is a must for any pie fan.
Ingredients
- 1 package Pepperidge Farm Nantucket Crispy Dark Chocolate Chunk Cookies, any crispy variety
- 1/4 cup butter, melted
- 1 quart vanilla ice cream, softened
- 1 (about 11.75-ounces) jar hot fudge topping
- 1/2 cup chopped peceans or walnuts, toasted
- Whipped cream, to taste (optional)
Instructions
- Preheat the oven to 325 degrees F.
- Lightly grease a 9-inch springform pan.
- Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form.
- Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.
- Bake the cookie crust for 10 minutes. Let the cookie crust cool in the pan on a wire rack for 15 minutes.
- Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.
- Spread the fudge topping evenly on top of the ice cream. Top with the pecans.
- Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
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