This No Bake Mississippi Mud Ice Cream Pie is a dreamy dessert that combines rich chocolate, velvety ice cream, and a crunchy cookie crust. With just 20 minutes of prep and a few hours in the freezer, you’ll have a showstopping treat that’s as indulgent as it is effortless. The contrast of creamy filling, fudgy layers, and a hint of nutty crunch creates a symphony of textures and flavors in every bite.
Perfect for warm days or anytime you need a sweet escape, this pie delivers a decadent blend of chocolatey goodness and cool, refreshing creaminess. It’s a crowd-pleaser that’s as easy to make as it is to devour, leaving everyone craving just one more slice.
Ingredients for No Bake Mississippi Mud Ice Cream Pie
- 15 ounces Oreo cookies (1 package, crushed for the crust)
- ½ cup butter (melted; unsalted butter works best)
- ½ gallon vanilla ice cream (softened at room temperature for 30-35 minutes)
- 12 ounces hot fudge ice cream topping (divided; warm for easier pouring)
- 1 cup whipped topping (optional, for garnish)
- 2 cups chopped nuts (optional, for garnish; pecans or walnuts recommended)
- 6 Oreos (crushed, optional, for garnish)
- Maraschino cherries (optional, for garnish)
Step-by-Step Instructions
- Prepare the crust: Crush the package of Oreo cookies using a blender, food processor, or by hand. Mix the crushed cookies with melted butter until well combined. Press the mixture firmly into a 9×13-inch cake pan or 2 pie pans to form the crust.
- Softening the ice cream: Let the vanilla ice cream sit at room temperature for about 30-35 minutes to soften. Spread the softened ice cream evenly over the Oreo crust. Place the pan in the freezer for 2 hours to set.
- Add the fudge layer: Warm the hot fudge topping slightly (if needed) for easy pouring. Pour the warm fudge topping over the ice cream layer, spreading it evenly. Return the pan to the freezer and chill for 6-8 hours, or until fully set.
- Serve and garnish: Once fully frozen, cut the pie into serving-size pieces. Top each piece with whipped topping, chopped nuts, a drizzle of hot fudge, and crushed Oreos. Add a maraschino cherry for a festive touch, if desired.
Creative Topping Ideas to Elevate Your Pie
While the recipe suggests whipped topping, nuts, and crushed Oreos, don’t be afraid to get creative! Try drizzling caramel sauce alongside the hot fudge for a sweet and salty twist. For a fruity touch, add fresh strawberries or a sprinkle of toasted coconut. If you’re feeling indulgent, mini chocolate chips or a dusting of cocoa powder can take this dessert to the next level.
Perfect Serving Suggestions for Any Occasion
This No Bake Mississippi Mud Ice Cream Pie is a showstopper for summer BBQs, potlucks, or even birthday parties. Serve it straight from the freezer, and let it sit for 5-10 minutes to soften slightly for easier slicing. Pair it with a cup of coffee or a glass of cold milk for the ultimate dessert experience. For a fun presentation, garnish each slice with a maraschino cherry or a sprig of mint.
Storage Tips to Keep Your Pie Fresh
Store your pie in the freezer, tightly covered with plastic wrap or aluminum foil, for up to 2 weeks. If you’re prepping ahead, you can assemble the crust and ice cream layer, then add the fudge topping and garnishes just before serving. This ensures the toppings stay fresh and the pie maintains its texture.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-crushed Oreo crumbs (about 1 ½ cups) instead of crushing the cookies yourself. You can also soften the ice cream in the microwave for 10-15 seconds (check frequently to avoid melting). To speed up freezing, place the pie in the coldest part of your freezer and avoid opening the door frequently.
Equipment Guidance for Effortless Prep
A food processor or blender makes quick work of crushing the Oreos, but a zip-top bag and rolling pin work just as well. Use an offset spatula to spread the ice cream evenly over the crust, and a warm knife (dipped in hot water) for clean, smooth slices when serving. A 9×13-inch cake pan is ideal for a crowd, but two pie pans work great for smaller gatherings.
No Bake Mississippi Mud Ice Cream Pie
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 9×13″ 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.