Yield: 8 servings
|½ pack||Nabisco chocolate wafers|
|¼ cup||Butter, melted|
|1 quart||Coffee ice cream|
|1½ cup||Fudge sauce|
Crush wafers and add butter, mix well. Press into 9" pie plate.
Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours.
Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.
Gaye's Notes: I first had mud pie on my honeymoon in Honolulu in 1975. The Chart House was kind enough to share this fabulous (and easy!) recipe with us.
Shared by Gaye Levy, DTXT63A on Prodigy.