No Bake Mississippi Mud Ice Cream Cake Recipe
This No Bake Mississippi Mud Pie Cream Pie is the perfect summer dessert!
Serving15 servings
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: 757 kcal · Carbohydrates: 72 g · Protein: 12 g · Fat: 49 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 387 mg · Potassium: 528 mg · Fiber: 5 g · Sugar: 49 g · Vitamin A: 728 IU · Vitamin C: 1 mg · Calcium: 213 mg · Iron: 4 mg