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Crush wafers and add butter, mix well. Press into 9" pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours. Presentation: Slice mud pie into eight portions and serve on a chilled.

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Crush wafers and add butter, mix well. Press into 9″ pie plate. Cover with. soft coffee ice cream. Put into freezer until ice cream is firm. Top with. cold fudge sauce (it helps to place in freezer for a time to make spreading. easier). Store in freezer approximately 10 hours.

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1 c. heavy cream. 2 tbsp. confectioners' sugar. Sliced or slivered almonds, toasted. Crush the chocolate wafers in a blender or processor and turn into mixing bowl. Stir in the melted butter. Press crumb mixture evenly over the bottom and sides of a 9 inch pie pan. Freeze crust for 30 minutes or until well chilled and firm.

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Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. Top with some whipped cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.

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To make the chocolate custard filling for this pie, begin by whisking together the egg yolks and the cornstarch. Then heat up milk, sugar, and cocoa powder in a saucepan until the sugar has dissolved.

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Garnish pie as a whole, or individual pieces, top with slivered almonds. Ingredients. 1 Oreo cookie pie crust; 1 quart coffee ice cream; 8 ounces hot fudge topping; 1 (12 ounce) can whipped cream; Related recipes. Nesquik Chocolate Pudding Pie. 4 Ingredient Pumpkin Pie (WW official) Four-Ingredient Pumpkin Pie. 3-Ingredient Oreo Pie. 4.

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Crush wafers and add butter, mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with fudge sauce. Store in freezer approximately 10 hours. To serve, slice Mud Pie into equal portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered.

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Cover completed Ice Cream Mud Pie with plastic wrap. Place in freezer approximately 10 hours to completely set. Serve frozen, but let the pie set out of the freezer for about 10 minutes before slicing and serving. To slice this pie, run a sharp knife under hot water, then dry it off with a paper towel or dish towel just before slicing.

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Recipe - Chart House Mud Pie - CopycatINGREDIENTS: 1 Oreo cookie pie crust 1 quart coffee ice cream 8 ounces hot fudge topping 1 (12 ounce) can whipped cream

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Place the cookie crumbs in a large bowl. Melt 5 tablespoons of butter and stir the melted butter into the cookie crumbs. Press the mixture into a pie plate. Place the coffee ice cream on the counter to soften. Pack the ice cream into the prepared pie crust in an even layer when it has softened.

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Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours. Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight. Cut the pie into serving pieces and drizzle each.

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1/2: pk: Nabisco chocolate wafers: 1/4: c: Butter, melted: 1: qt: Coffee ice cream: 1 1/2: c: Fudge sauce

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Place plate or platter on top of bowl; flip over while holding both the bowl and the plate until bowl is sitting on the plate. Carefully lift bowl off the mud pie. Refreeze for 30 minutes. Pulling the bowl up slightly angled, insert a knife on one edge, gently encouraging the cake to come forth!

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Step 3. Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but.

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Heat chocolate, butter, oil, and cocoa powder in 20 second increments in the microwave, stirring between each burst of heat until completely melted. Add brown sugar, eggs, vanilla, and salt. Whisk well to combine. Stir in flour. Pour brownie batter into the prepared Oreo cookie crust.

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Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth. Pour in sugar, cocoa powder, flour, espresso powder (if using), eggs, and vanilla extract. Use a hand mixer to beat together until just combined.