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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 mins
Freeze Time8 hrs
Total Time8 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: ice cream dessert, Mississippi mud dessert, No bake recipe, summer recipe
Servings: 15 servings
Calories: 757kcal


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


  • 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


  • 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.


  • 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.


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