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Frozen Peppermint Mud Pie

A no-bake dessert featuring a crisp Oreo crust, creamy vanilla ice cream, and crunchy fudge mint cookies, topped with whipped cream and crushed peppermint candy.
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Prep Time 45 minutes
Total Time 8 hours 45 minutes
Servings: 16 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package 1 (14- to 15-ounce) package Oreos, regular or double stuff
  • 3 tablespoons 3 tablespoons unsalted butter, melted Use salted butter if preferred.
For the filling and topping
  • 1/2 gallon 1/2 gallon vanilla or vanilla bean ice cream (1.5 quarts also works) Allow to soften before layering.
  • 1 jar 1 (15-ounce) jar Mrs. Richardson's Hot Fudge Sauce, or another good-quality hot fudge Caramel sauce can be used as an alternative.
  • 1 package 1 (10-ounce) package fudge mint cookies, coarsely chopped Can substitute with chocolate wafer cookies or chocolate chunks.
  • 1 1/2 cups 1 1/2 cups heavy whipping cream Can use prepared whipped topping if desired.
  • 1/3 cup 1/3 cup powdered sugar For sweetening the whipped cream.
  • 3 to 4 tablespoons 3 to 4 tablespoons crushed peppermint candy

Method
 

Preparation
  1. Set the ice cream on the counter for about 30 minutes to soften.
  2. Crush the Oreos in a food processor until fine, then pulse in the melted butter and press the mixture into the bottom of a 9- to 10-inch springform pan.
Layering
  1. Spoon the softened ice cream over the crust and spread it evenly.
  2. Cover and freeze for 1 hour to firm up the ice cream.
  3. Warm the hot fudge to make it pourable, drizzle over the pie, then scatter the chopped fudge mint cookies on top.
Freezing
  1. Cover the pie again and freeze for at least 4 more hours, preferably 6 hours or longer.
Serving
  1. Just before serving, whip the heavy cream with powdered sugar until stiff peaks form, then spread over the pie and sprinkle with crushed peppermint candy.
  2. Slice and serve immediately, returning any leftovers to the freezer.

Notes

Store covered in the freezer for best texture. It can be prepared a couple of days in advance and kept frozen until serving.