When I was growing up one of my best friends Joanne always made a yummy dessert that we all loved to eat: Mud Pie. I remember having it so many times – and loving the fudgey sauce in the middle.
Years ago, Zach wanted an ice cream cake for his birthday. So, I went to Baskin and Robbins and got it. As I ate it, I remembered the mud pie – and thought to myself how it was so much tastier than Baskin and Robbins!
The next year, when Zach asked for an ice cream cake, I made “Mud Pie” – and just referred to it as ice cream cake. It has been a consistent request for most birthdays ever since. Of course, we have played around with the recipe – tweeking it to preferences: using different icecream, adding chocolate or cookies, or reeses cups. I consistently double the recipe for the fudge sauce every year and it is always a hit! I’m sure it is a recipe that will be made throughout our life and passed down to generations!
Ice Cream Cake (also known as Mud Pie)
1 8oz package chocolate wafers (I use oreo crumbs box)
1/2 cup butter
1- 2 litre box of ice cream softened (any flavour you want – mint choc chip is a popular choice here)
1/3 cup cocoa
3 tbsp butter
2/3 cup sugar
1/3 cup whipped cream
1 tsp vanilla
1 container whipped topping
Crush wafers if not already done. Melt 1/2 cup butter and mix with crumbs. Press into large pan and bake 10 min. Cool.
Spread softened ice cream (needs to be really softened) onto crust. Freeze – about 1.5 hours.
In saucepan over medium heat, cook 1/3 cup cocoa, 2/3 cups sugar, 1/3 cup whipping cream and 3 TBSP butter (I actually double all these) until smooth and it boils. Remove from heat, and stir in 1 tsp vanilla. Cool slightly then pour over frozen icecream. Return to freezer. When frozen, spread whipped topping over and return to freezer again. (May want to decorate when whipped topping is slightly frozen – but not too frozen).
Take out of freezer a few minutes before ready to serve. Enjoy!!