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No Bake Mississippi Mud Ice Cream Cake Recipe

This No Bake Mississippi Mud Pie Cream Pie is the perfect summer dessert!
Prep Time20 minutes
Freeze Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: ice cream dessert, Mississippi mud dessert, No bake recipe, summer recipe
Servings: 15 servings
Calories: 757kcal

Equipment

  • 9x13-inch Baking Pan
  • Small Mixing Bowl
  • Microwave Safe Bowl

Ingredients

  • 15 ounces Oreo cookies 1 package
  • ½ cup butter melted
  • ½ gallon vanilla ice cream
  • 12 ounces hot fudge ice cream topping divided
  • 1 cup whipped topping optional topping
  • 2 cups chopped nuts optional topping
  • 6 oreos crushed, optional topping
  • maraschino cherries optional topping

Instructions

  • Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
  • Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
  • 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).
  • Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.

Notes

  • 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 middles of the cookie help the crust stick a little better, so we recommend keeping it.

Nutrition

Calories: 757kcal | Carbohydrates: 72g | Protein: 12g | Fat: 49g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 387mg | Potassium: 528mg | Fiber: 5g | Sugar: 49g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 4mg