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No-Bake Mississippi Mud Pie with Chocolate Ice Cream, Hot Fudge, and Oreo Crust Recipe

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4.1 from 78 reviews

  • Author: Sky
  • Total Time: 1 day 6 hours 30 minutes
  • Yield: 12 servings

Description

This frozen Mississippi Mud Pie is the perfect no-bake summer treat featuring a rich Oreo cookie crust, creamy chocolate ice cream filling, decadent hot fudge topping, and fluffy whipped cream, delivering an indulgent and refreshing dessert experience.

Ingredients

Day Before

  • ½ gallon chocolate ice cream
  • 1 (14-ounce) package regular Oreos
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch kosher salt

Day Of

  • ½ cup hot fudge
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare Crust: Pull the chocolate ice cream out of the freezer and allow it to soften at room temperature. In a food processor or blender, pulse the Oreo cookies until they turn into fine crumbs. Remove 1/3 cup of these crumbs and set aside for garnish.
  2. Make Crust Mixture: Transfer the remaining Oreo crumbs to a medium bowl. Add melted butter, granulated sugar, and a pinch of kosher salt. Stir until the mixture is well combined and resembles wet sand.
  3. Form Crust: Press the Oreo mixture firmly into a 9-inch pie plate, making sure to press it evenly up the sides and across the bottom to form a sturdy crust.
  4. Fill with Ice Cream: Spoon the softened chocolate ice cream into the prepared crust carefully, spreading it evenly without pressing down hard to maintain crust integrity. Cover the pie with plastic wrap and freeze for 24 hours.
  5. Add Hot Fudge: Slightly warm the hot fudge sauce until just spreadable (avoid overheating). Spread it evenly over the frozen ice cream pie surface. Cover and freeze for at least 2 additional hours. You can also skip this step and drizzle the fudge just before serving for a different presentation.
  6. Whip Cream: In a large bowl, beat the heavy whipping cream with an electric mixer at medium-high speed until thickened. Add powdered sugar gradually and continue beating until stiff peaks form.
  7. Top Pie: Spread the whipped cream evenly over the pie. Sprinkle the reserved 1/3 cup of crushed Oreo crumbs on top as a garnish. Keep chilled until ready to serve.

Notes

  • Make sure the ice cream is slightly softened before spreading to avoid breaking the crust.
  • Do not overheat the hot fudge sauce, as too much heat can melt the ice cream.
  • You can prepare the pie a day ahead and freeze to allow flavors to meld perfectly.
  • Use full-fat heavy cream for best whipping results and texture.
  • For a gluten-free version, substitute the Oreo cookies with a certified gluten-free chocolate cookie.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://skysrecipes.com/no-bake-mississippi-mud-pie-with-chocolate-ice-cream-hot-fudge-and-oreo-crust-recipe/