Time: 3 hours
Provided by: Deanna Morauski (theoldhen.com)
Ingredients Print Recipe
•1 package Oreo cookies
• 1/2 cup butter, melted
• 1 1/2 cups creamy peanut butter
• 1 qt. Dryer's chocolate ice cream
• 1 qt. Dryer's French vanilla ice cream
• 1 qt. Dryer's coffee ice cream
• 1 - 12.25 oz. container butterscotch syrup
• 1 - 16 oz. container Hershey's chocolate syrup
• Homemade whipped cream (recipe below)
• 1 cup sliced almonds
• 1 - 10 oz. jar maraschino cherries (with the stem is best because it looks really cool and your friends might like to tie the stem in a knot with their tongue or they might just set it aside which is fine too but not really as cool)
Place one package of Oreos in a food processor. Process until crumbly. Pour 1/2 cup (one stick) of melted butter over cookies and turn on again to create crust. Taste test. Using a 10-inch springform pan , press Oreo crust into pan.
Line up ice creams. Allow to set out on counter for 15-30 minutes to soften just enough so you can work with them. Taste test each.
Heat about 1 1/2 cups creamy peanut butter in a pan on medium low heat. Keep stirring until melted. Taste test.
Pour peanut butter over crust and gently spread.
Carefully spread chocolate ice cream over peanut butter, making sure to leave no holes. Latex gloves can be very handy for projects like this to prevent major messes while you use your hands. Using your hands is best because it will help melt the ice cream enough to smooth it out better.
Drizzle with butterscotch and Hershey's chocolate syrup. Taste test chocolate. Taste test butterscotch.
Next, layer vanilla ice cream into pan. Drizzle with butterscotch and chocolate syrup.
Finally, finish the layers with coffee ice cream. Smooth out to perfection. There will be a little bit of leftover coffee ice cream. This is for taste testing.
Remember, the brand of ice cream you use with make all the difference in the world. Wait for the good stuff to go on sale and stock up.
Cover with a piece of parchment paper and place in freezer in a balanced fashion as to prevent mess. Not that I know about melted ice cream messes in the freezer or anything. Leave in freezer overnight or for at least about 2-3 hours to firm. Mud pie should be taken out about 20-30 minutes before trying to serve. It will be easier to cut this way. Score into 16 pieces or if you want bigger friends score into 8 pieces. Wipe knife clean between cuts and slice.
Top with everything (butterscotch, chocolate syrup, sliced almonds, whipped cream & a cherry) delicious and serve immediately. Of course, be sure to take the first piece so you can make sure it tastes right.
Homemade Whipped Cream
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (or another flavor when fitting)
Pour heavy whipping cream into a mixing bowl (preferably chilled in the fridge for about 20 minutes before using). If you've never made whipped cream, you will find it in a milk-type of carton in the dairy section. "Heavy whipping cream" is the very best. And the most sinful. And the most delightful.
Mix on medium to medium-high speed for about 3 minutes watching continuously.
You are looking out for what are called "soft peaks." This is when the whipped cream can stand slightly by itself. When you reach soft peaks, add powdered sugar. Taste to make sure it is the sweetness you enjoy from whipped cream.
Mix just about 30-60 seconds longer to reach hard peaks. This is when the whipped cream is obviously about to form a peak that stands on it's own. If you like, stir in a teaspoon of vanilla extract or almond or mint or orange or -- well, let's just say the possibilities are endless. Once you've had real whipped cream, you can't go back to the can. Great uses for whipped cream: cakes, fruit trays, crepes, pancakes & waffles loaded with fresh mixed berries, pudding, ice cream sundaes and, oh, so much more