Do you have a "mud" pie recipe?!
2 Cups uniformly crushed Oreo? Cookies
? stick of Salted Butter, softened to room temperature
? gallon Coffee Ice Cream, softened slightly
12 oz. bottle Fudge Sauce
1 Cup Unsalted Pecan Halves
Whipped Cream topping to taste
TOASTING PECANS - Pre-heat oven to 475°. Into pre-heated oven place on a middle rack, in a lightly buttered tray, the unsalted pecans for 4 minutes. Remove and cool.
Spray a 10" x 14" or larger cookie sheet with non-stick non-flavored no-stick oven spray.
Mix cookie crumbs and softened butter together with a fork until mixture is "muddy" in texture, spreading easily and staying together well.
Spread mud mixture evenly over the bottom of the cookie sheet.
Place in the freezer for 30 minutes to firm.
Cut the softened ice cream into 1?" slices and lay the ice cream on top of the cookie crumb mud mixture, using a spatula to even.
Freeze the compiled pie, tightly covered, for 30 minutes.
Remove from freezer. Top evenly with fudge sauce, then toasted pecans.
Re-cover tightly. Return to freezer until firm.
Cut into squares. Top with whipped cream.
Store refrigerated, tightly covered.
nfd?
Answers: River Delta Mud Pie
2 Cups uniformly crushed Oreo? Cookies
? stick of Salted Butter, softened to room temperature
? gallon Coffee Ice Cream, softened slightly
12 oz. bottle Fudge Sauce
1 Cup Unsalted Pecan Halves
Whipped Cream topping to taste
TOASTING PECANS - Pre-heat oven to 475°. Into pre-heated oven place on a middle rack, in a lightly buttered tray, the unsalted pecans for 4 minutes. Remove and cool.
Spray a 10" x 14" or larger cookie sheet with non-stick non-flavored no-stick oven spray.
Mix cookie crumbs and softened butter together with a fork until mixture is "muddy" in texture, spreading easily and staying together well.
Spread mud mixture evenly over the bottom of the cookie sheet.
Place in the freezer for 30 minutes to firm.
Cut the softened ice cream into 1?" slices and lay the ice cream on top of the cookie crumb mud mixture, using a spatula to even.
Freeze the compiled pie, tightly covered, for 30 minutes.
Remove from freezer. Top evenly with fudge sauce, then toasted pecans.
Re-cover tightly. Return to freezer until firm.
Cut into squares. Top with whipped cream.
Store refrigerated, tightly covered.
nfd?
First you get some nice Georgia red clay and you want to start to soften it up with some water then you add a couple of worms and you add a little more water and you mix it all together and you put it in a pie tin and you put it out in the sun to dry for a couple of days and once it is nice and hard you get to eat it!!!!!!!!!!
INGREDIENTS
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk
DIRECTIONS
Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.