{No Bake} Mississippi Mud Ice Cream Pie Recipe

what other ice cream would be good with this recipe?

For this recipe, we used vanilla ice cream, however, you could switch it up and use whatever ice cream you want.

This recipe is pretty rich, so you could definitely make it more chocolaty and rich, or keep it calm with the vanilla.

Here are a few other flavors that would be delicious:

• Strawberry
• Chocolate Chip Cookie Dough
• Cookies and Cream (top it off with some extra Oreo’s and your tastebuds will be in heaven).
• Candy Bar Ice Cream (Kit Kat, Reese’s Peanut Butter Cup, Snickers, Etc.).
• Rocky Road
• Brownies on the Moon
• Mint Chocolate Chip
• Neapolitan
• Raspberry Sorbet

Really any ice cream would be delicious with this recipe. You can’t really go wrong with any ice cream.

Related Recipe: Calling all chocolate lovers with this MISSISSIPPI MUD CAKE. It’s so easy to make and loaded with moist chocolate cake, gooey marshmallow and delicious chocolate frosting.

do i take out the Oreo middle when making the OReo crust?

For this recipe, we do not recommend taking out the Oreo middle when making the crust. We prefer to use a food processor to get it thoroughly combined (and it’s quick and easy). But the middle helps the crust stick a little better, so we recommend keeping it.

We also recommend not using double stuffed Oreo’s because sometimes it can make your crust a little too soft, and makes it difficult to set up.

Six Sisters

Serves: 15

{No Bake} Mississippi Mud Ice Cream Pie Recipe

20 minPrep Time

20 minTotal Time

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Ingredients

• 1 (15 ounce) package of Oreos
• 1/2 cup butter (melted)
• 1/2 gallon vanilla ice cream
• 1 (12 ounce) container fudge ice cream topping (divided)
• 1 cup Whipped topping - optional
• 2 cups chopped nuts - optional
• 6 Oreos (crushed) - optional to sprinkle on top

Instructions

1. Crush the package of Oreo's (either in your blender or in a ziploc bag with a rolling pin) and mix with melted butter. Press cookie crust into 9 x 13 inch cake pan or 2 pie pans.
2. Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
3. Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
4. Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.

Nutrition

Calories

3154 cal

Fat

213 g

Carbs

275 g

Protein

41 g

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7.8.1.2

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