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Red Robin Mountain-High Mudd Pie
Rich Mud Pie
Red Robin Mountain-High Mudd Pie
6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1 2/3 cups creamy peanut butter
4 chocolate-flavored graham crackers
1 cup fudge topping
1 (20-oz.) squirt bottle chocolate topping
1 (20-oz.) squirt bottle caramel topping
1 can whipped cream
3/4 cup chopped peanuts
12 maraschino cherries, with stems
Soften the chocolate ice cream and load it into the bottom of a
2 1/2 to 3-qt. mixing bowl. Make sure the surface of the ice cream is
smooth and leveled.
Spread the peanut butter cookie pieces evenly over the top of the
ice cream, then cover the bowl and put it back into the freezer for at
least 1 hour.
Soften the vanilla ice cream and spread it over the chocolate ice
cream and cookie pieces. Again, be sure to smooth and level the surface
of the ice cream. Cover the bowl with plastic wrap and put it back into
the freezer for at least 1 hour.
Use a spatula to spread 2/3 cup of peanut butter over the surface of
the ice cream. Be sure the ice cream has hardened before you do this or
it could get sloppy.
Crush the chocolate graham crackers into crumbs and spread them
evenly over the peanut butter. Put the bowl back into the freezer for
at least 1 hour.
Remove the bowl from the freezer and hold it in a sink filled with
warm water for about 1 minute. You want the ice cream around the edges
to soften just enough that you can invert the ice cream onto a plate.
Turn a large plate upside down and place it on top of the bowl. Flip
the bowl and plate over together, and tap gently on the bowl until the
ice cream falls out onto the plate. You may have to put the bowl back
into the water if it's stubborn. Once the ice cream is out, cover it
with plastic wrap and place it back in the freezer for another 1 or 2
hours.
Without heating it up, spread the fudge evenly over the entire surface of
the ice cream mountain. Put the fudge-coated ice cream back into the
freezer for 1 hour. When the fudge has hardened, spread the remaining 1
cup of peanut butter over the entire surface as well. Once again, back
into the freezer for at least 1 hour. We're almost there. Slice the ice
cream with a warm knife into 12 pieces. Put wax paper between the cuts so
that when you serve it later, it is easy to divide. Then slip it back into
the freezer, covered. When serving, first coat a plate with a criss-cross
pattern of chocolate and caramel sauce. Make 3 parallel lines down the
plate with the squirt bottle of chocolate sauce. Then 3 parallel
horizontal lines made with the bottle of caramel sauce.
Place the slice of ice cream upright onto the plate toward the back of the
design. Spray whipped cream on top and down the curved edge of the ice
cream slice, onto the plate over the sauces. Be generous. Sprinkle about
a tablespoon of chopped nuts over your creation. Add a cherry to the top.
Marvel at the beauty, then serve it before it melts. Repeat for the
remaining slices.
Rich Mud Pie
1 package (18 oz.) Nestle Toll House
Refrigerated Chocolate Chunk Cookie Bar Dough
1 pint coffee ice cream
1 container (8 oz.) frozen whipped topping, thawed
1/2 cup fudge sauce, warmed
2 tablespoons chopped pecans, optional
HEAT oven to 350 F. Grease a 9-inch springform pan. PRESS dough onto
bottom of prepared springform pan. BAKE for 20 to 25 minutes or until edge
is set and center is still slightly soft. Cool completely in pan on wire
rack. SPREAD ice cream over top of cookie. Spread whipped topping over ice
cream. Freeze for at least 2 hours. THAW for 5 to 10 minutes; remove side
of springform pan. Top with hot fudge sauce and nuts before serving.
OUR RECIPE WORLD
Posted By: "Neesie" <[email protected]>
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Rich Mud Pie
Red Robin Mountain-High Mudd Pie
6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1 2/3 cups creamy peanut butter
4 chocolate-flavored graham crackers
1 cup fudge topping
1 (20-oz.) squirt bottle chocolate topping
1 (20-oz.) squirt bottle caramel topping
1 can whipped cream
3/4 cup chopped peanuts
12 maraschino cherries, with stems
Soften the chocolate ice cream and load it into the bottom of a
2 1/2 to 3-qt. mixing bowl. Make sure the surface of the ice cream is
smooth and leveled.
Spread the peanut butter cookie pieces evenly over the top of the
ice cream, then cover the bowl and put it back into the freezer for at
least 1 hour.
Soften the vanilla ice cream and spread it over the chocolate ice
cream and cookie pieces. Again, be sure to smooth and level the surface
of the ice cream. Cover the bowl with plastic wrap and put it back into
the freezer for at least 1 hour.
Use a spatula to spread 2/3 cup of peanut butter over the surface of
the ice cream. Be sure the ice cream has hardened before you do this or
it could get sloppy.
Crush the chocolate graham crackers into crumbs and spread them
evenly over the peanut butter. Put the bowl back into the freezer for
at least 1 hour.
Remove the bowl from the freezer and hold it in a sink filled with
warm water for about 1 minute. You want the ice cream around the edges
to soften just enough that you can invert the ice cream onto a plate.
Turn a large plate upside down and place it on top of the bowl. Flip
the bowl and plate over together, and tap gently on the bowl until the
ice cream falls out onto the plate. You may have to put the bowl back
into the water if it's stubborn. Once the ice cream is out, cover it
with plastic wrap and place it back in the freezer for another 1 or 2
hours.
Without heating it up, spread the fudge evenly over the entire surface of
the ice cream mountain. Put the fudge-coated ice cream back into the
freezer for 1 hour. When the fudge has hardened, spread the remaining 1
cup of peanut butter over the entire surface as well. Once again, back
into the freezer for at least 1 hour. We're almost there. Slice the ice
cream with a warm knife into 12 pieces. Put wax paper between the cuts so
that when you serve it later, it is easy to divide. Then slip it back into
the freezer, covered. When serving, first coat a plate with a criss-cross
pattern of chocolate and caramel sauce. Make 3 parallel lines down the
plate with the squirt bottle of chocolate sauce. Then 3 parallel
horizontal lines made with the bottle of caramel sauce.
Place the slice of ice cream upright onto the plate toward the back of the
design. Spray whipped cream on top and down the curved edge of the ice
cream slice, onto the plate over the sauces. Be generous. Sprinkle about
a tablespoon of chopped nuts over your creation. Add a cherry to the top.
Marvel at the beauty, then serve it before it melts. Repeat for the
remaining slices.
Rich Mud Pie
1 package (18 oz.) Nestle Toll House
Refrigerated Chocolate Chunk Cookie Bar Dough
1 pint coffee ice cream
1 container (8 oz.) frozen whipped topping, thawed
1/2 cup fudge sauce, warmed
2 tablespoons chopped pecans, optional
HEAT oven to 350 F. Grease a 9-inch springform pan. PRESS dough onto
bottom of prepared springform pan. BAKE for 20 to 25 minutes or until edge
is set and center is still slightly soft. Cool completely in pan on wire
rack. SPREAD ice cream over top of cookie. Spread whipped topping over ice
cream. Freeze for at least 2 hours. THAW for 5 to 10 minutes; remove side
of springform pan. Top with hot fudge sauce and nuts before serving.
OUR RECIPE WORLD
Posted By: "Neesie" <[email protected]>
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/