Dairy-Free Mud Pie
 
Prep time
Total time
 
Please note that the Prep time is hands-on time only. Allow plenty of time for chilling. This is a great make-ahead recipe to prepare while you are doing work around the house, since the pie has to be frozen between steps.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
Ingredients
  • 1 (19-ounce) bag chocolate sandwich cookies (like Oreo; use gluten-free, if needed), divided
  • ¼ cup dairy-free buttery spread or shortening (like Spectrum), melted
  • 2 pints dairy-free coffee ice cream OR 1 pint coffee + 1 pint chocolate (see post above)
  • ¼ cup dairy-free mini chocolate chips (like Enjoy Life)
  • 1 batch dairy-free hot fudge sauce
  • 1 (8-ounce) container dairy-free whipped topping, thawed (see post above)
Instructions
  1. Put 24 cookies (1/2 the bag) into your blender or food processor, and process into fine crumbs. Pour the cookie crumbs into a medium bowl. Add the butter alternative or shortening and stir until evenly coated.
  2. Firmly press the crumb mixture into the bottom of a 9-inch springform pan.
  3. Freeze the crust for 30 minutes.
  4. Place 1 pint of the ice cream in a bowl and let it soften for about 10 minutes.
  5. Stir the mini chocolate chips into the softened ice cream. Spread the coffee chip ice cream in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 1 hour.
  6. Put the remaining 24 cookies in your blender or food processer, and pulse until crushed. You want it to be a bit chunky. Reserve about ¼ cup of the crushed cookies (for topping), and place the remaining crushed cookies in a medium bowl. Add about 1 cup of the hot fudge sauce and stir to combine.
  7. Remove the pie from the freezer, and spread the cookie-fudge mixture over the ice cream. Cover with plastic wrap, and return to the freezer for 1 hour.
  8. Take the remaining coffee or chocolate ice cream pint out of the freezer and let is soften for about 10 minutes.
  9. Remove the pie from the freezer, and spread the softened ice cream over the cookie-fudge mixture. Cover with plastic wrap, and return to the freezer for 1 hour.
  10. Remove the pie from the freezer, and spread the top with the whipped topping. Garnish with the reserved cookie crumbs. Cover the pie with plastic wrap, and freeze for 2 hours or overnight.
  11. When serving, warm the hot fudge sauce just enough to liquefy.
  12. Remove the pie from the freezer and release the side.
  13. Run the blade of a large knife under hot water, and slice the pie. Drizzle each serving with about 1 tablespoon of the hot fudge sauce.
  14. Immediately cover any unserved pie with plastic wrap and store it in the freezer.
Nutrition Information
Serving size: 1 slice Calories: 355 Fat: 16.3g Saturated fat: 8g Carbohydrates: 51.3g Sugar: 34.2g Sodium: 195mg Fiber: 1.7g Protein: 2.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-mud-pie-vegan