Ice Cream "Mud Pies" (2) Collection

Discussion in 'Food and nutrition' started by [email protected], Jul 20, 2005.

  1. 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



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