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Frozen Chocolate Chunk Cookie Mud Pie

Frozen Chocolate Chunk Cookie Mud Pie

5
(3)

This dessert is sure to please...it's a chocolate chunk cookie crust filled with vanilla ice cream, hot fudge and toasted nuts.  Yum!

serves 10 people

Ingredients

cost per recipe: $10.21

The price is determined by the national average.

  • 1

    package Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety

  • 1/4

    cup butter, melted (1/2 stick)

  • 1

    quart vanilla ice cream, softened

  • 1

    jar (about 11.75 ounces) hot fudge topping

  • 1/2

    cup chopped pecansor walnuts, toasted

  • 1 1/4

    cups sweetened whipped cream(optional)

view nutrition info

How to Make It

Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan. Bake the cookie crust for 10 minutes.  Let the cookie crust cool in the pan on a wire rack for 15 minutes. Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour. Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
Step 1

Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.

Step 2

Bake the cookie crust for 10 minutes.  Let the cookie crust cool in the pan on a wire rack for 15 minutes.

Step 3

Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.

Step 4

Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.

Recipe Tips

  • Helper: To toast the nuts: Spread the pecans or walnuts in a single layer on a shallow baking pan. Bake at 350°F. for 8 minutes or until they're light golden brown, stirring occasionally.

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Made With
Pepperidge Farm® <i>Nantucket</i>™ Crispy Dark Chocolate Chunk Cookies

Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies

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Ratings & Reviews

(3)
  • Arianamarie

    August 25, 2013

    Like a hot fudge sundae in a pie - yummy!

    I made this recipe yesterday. It was easy except for the hot fudge. What's the secret to spreading the hot fudge sauce on the ice cream?

    Was this helpful?

    (0) (0)
  • Audrey P.

    February 15, 2011

    Frozen Chocolate Chunk Cookie Mud Pie

    This is an easy recipe to make.

    Was this helpful?

    (0) (0)
  • sweiss1

    October 7, 2005

    Frozen Chocolate Chunk Cookie Mud Pie

    We loved it. The kids kept asking for more

    Was this helpful?

    (0) (0)

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