Oreo Cookie Ice Cream Mud Pie is a spectacular dessert! The flavors in this decadent ice cream dessert are amazing. It has an Oreo cookie crust. It’s topped with any flavor of ice cream. I used vanilla, but you can use Oreo cookie, rocky road, tin roof sundae or chocolate chip cookie dough. Then a delicious chocolate topping with Ghiardelli’s semi-sweet chocolate is spread on top. Wow! A-M-A-Z-I-N-G!!!

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Oh, my! Don’t get on the scales after a slab of this mud pie, but enjoy it while it lasts. We served this yesterday for company and the kids and most of the adults each had 2 pieces! Even though it’s a freezer dessert, you only have to set it out a couple of minutes before being able to cut into it and serve it with chocolate sauce drizzled all over the top and sides. It is yummy, indeed. 🙂

I assure you, once you take one bite of this delicious dessert, it will be really hard to stop! It’s that good. I warn you in advance, don’t use any cheap substitutes. Use real whipping cream, real butter, real dark chocolate, and real vanilla in this recipe or you’ll be sorry. Regular milk and margarine will never thicken enough. It’s just not one of those recipes that can be pared down without disastrous results!

If you’re looking for a dessert that will knock your socks off, give Oreo Cookie Ice Cream Mud Pie a try immediately! You and your family will salivate over every bite. 🙂

When I first made this dessert in September 2012 I was very new to the blogging world and food photography in particular. I had no idea how to take decent pictures, nor that your food needs to be displayed on white plates so that it will show up well. I was using a cheap iPhone 3 camera and I didn’t always wait for the camera to focus (since I didn’t know I needed to!) 🙁 Regardless, the pictures were deplorable.

I recently remade this delicious dessert (December 2014) for my husband’s birthday when we spent time with his family over the holidays. As a result of making Oreo Cookie Ice Cream Mud Pie again, I thought it would be helpful to provide a few tips. (In addition to some better pictures). I’ve included those tips below and in the recipe card.

I remade this recipe again (February 2020) because we just love it so much. I snapped a few new pictures. Please read my tips to get the best outcome for this luscious, decadent dessert.

Oreo Cookie Ice Cream Mud Pie is a lovely dessert but it is also a little bit of a “high maintenance” dessert. Let me offer some tips on making this scrumptious dessert so you don’t end up with a disaster.

TIPS FOR MAKING OREO COOKIE ICE CREAM MUD PIE:

1) If you use margarine or milk rather than real unsalted butter and heavy whipping cream, the sauce will not thicken the way it’s supposed to so it will turn out watery. Don’t use cheap substitutes.

2) It is imperative that you freeze each layer of the dessert before adding the next layer. (Freeze each layer uncovered).

3) Freeze the Oreo cookie layer at least an hour. Freeze the ice cream layer at least two to three hours. Cool the sauce in the refrigerator (stirring occasionally) until it is really cold but still spreadable (not frozen). Then spread it over top of the ice cream. Otherwise, it will melt the ice cream making blotchy bubbles all over the dessert. Freeze the dessert an additional couple of hours or overnight before serving.

4) Use a high quality chocolate to make the sauce. I used Ghirardelli.

5) Don’t be in a rush to get this dessert made. If you don’t have time to allow it to freeze between layers, make it for a time when you aren’t busy or plan ahead. This is fine making it a day or two before you need it.

5) Allow the top chocolate layer to freeze completely several hours before adding any kind of foil or wrap, or it will stick to the wrap and make a mess. I recommend making this dessert in a deep dish pan so that when you are ready to put wrap over top it will not sink into the dessert and cause it to stick. Foil actually works better than plastic wrap for this dessert because it won’t sink into the topping. Trust me on this. There’s nothing worse than spending all your time making a dessert and then the plastic wrap sticks to the topping and ruins it so it doesn’t look pretty. You can also make this in a baking dish or pan that comes with a lid.

6) Do not cover the dessert while freezing each layer, until the finished dessert has been in the freezer for several hours.

7) Grease your baking dish very generously before adding the Oreo cookie crumbs so the mixture will come out of the dish well and without sticking.

8) When making the sauce be very careful not to cook it higher than a low to a medium-low temperature. Otherwise, the chocolate will scorch and you will have to throw it out and start over!

This is such a delicious dessert I made it again for Super Bowl Sunday 2020. Instead of Oreo cookie ice cream I used vanilla because that’s what I had on hand. I also used Baker’s chocolate instead of Ghirardelli’s for the same reason. I served it to our church’s college gang. Wow, did they ever devour this amazing dessert. 🙂

Oreo Cookie Ice Cream Mud Pie is one of the most awesome desserts you will ever eat. If you take extra care it will turn out delightfully.

Oreo Cookie crust, Blue Bell vanilla ice cream, Ghirardelli chocolate sauce = triple yum!

Drizzle Oreo Cookie Ice Cream Mud Pie with a little dark chocolate syrup and garnish with maraschino cherries and Oreo Cookies for a heavenly dessert that’s perfect for any holiday.

Here’s what I did.

I used these ingredients.

Place oreo cookies in a zip lock bag. Roll oreo cookies with a rolling pin until finely crushed. 

Once crushed, place cookie crumbs in a small bowl. You will probably have to use a knife to scrape out all the cream filling from the bag.

Add melted butter and stir to combine.

Press oreo cookie mixture into 9×13″ glass baking dish or pan. Place oreo cookie crust in the freezer to freeze. Freeze at least an hour.

Meanwhile, set out ice cream to soften.

It will take almost an hour to get the ice cream to a spreadable consistency.

Spread softened ice cream over frozen Oreo cookie crust. Freeze at least a couple of hours or until set. (Allow to freeze in your freezer without covering the dessert).

Make Chocolate sauce: Place heavy whipping cream  in a saucepan and heat over low to medium heat and scald. The cream is scalded when you start seeing wrinkles and bubbles on top of the surface. But use a low enough heat that the mixture does not boil.

Add chocolate and stir until chocolate melts.

Now the chocolate has melted sufficiently.

Add butter, and sugar. Allow sauce to cook slowly over low to medium-low heat until mixture thickens. This is never shorter than 20 minutes.  I cooked mine about 30-35 minutes. Stir occasionally.

Here the sauce has thickened.

Remove sauce pan from heat. Add vanilla and stir to combine. Allow chocolate sauce to cool COMPLETELY! Once sauce gets to room temperature, put the saucepan in your refrigerator, uncovered, until it gets cold but the sauce is still spreadable. Stir occasionally. Don’t spread the sauce on the ice cream until it is good and cold or the ice cream melts and you will have a mess on your hands.

After a few hours of the chocolate sauce cooling in the refrigerator and the ice cream layer freezing in the freezer, the sauce is ready to be spread on top.

Spread chocolate sauce over frozen ice cream and smooth to sides. Refreeze, uncovered, for at least 2-3 hours. Cover very carefully with foil, being sure that the foil does not sink into the chocolate sauce and mar the texture. Keep dessert frozen until ready to serve. 

Let Oreo Cookie Ice Cream Mud Pie sit out on counter a couple of minutes before serving. 

Cut dessert 3×5 for 15 pieces. To serve, garnish with whipping cream and maraschino cherries, if desired. While most guests usually limit themselves to one piece of dessert, it is rare for this one! Everybody usually comes back for seconds! 🙂

We served Oreo Cookie Ice Cream Mud Pie with Hershey’s dark-roast syrup. This is the perfect ice cream dessert for Valentine’s Day or Christmas.

This is the most delicious chocolate dessert you will ever eat! Chocolate, chocolate and more chocolate! I guarantee you’ll be drooling after the first bite.

Here’s the recipe.

OREO COOKIE ICE CREAM MUD PIE

(Recipe inspired from Beth Stanley, when we attended First Baptist Church Indian Rocks, Largo, FL)

Oreo Cookie Ice Cream Mud Pie

Teresa Ambra

Oreo Cookie Ice Cream Mud Pie is spectacular. It starts with an Oreo cookie crust. It's layered with ice cream, then a homemade chocolate sauce is poured on top. Serve with Ghirardelli dark chocolate syrup, maraschino cherries and whipped cream, if desired. This is a fantastic holiday dessert - especially for Christmas or Valentine's Day. But it's one of those recipes that's terrific for any special occasion or company.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 622 kcal

Equipment

• 1 9x13" glass baking dish
• 1 Rolling Pin to crush Oreo cookies
• 1 small mixing bowl
• microwave to melt butter
• 1 zip lock bag WITHOUT the "stand and fill" bottom
• 1 fork
• 1 small sauce pan
• 1 wooden spoon
• measuring cups
• measuring spoons
• aluminum foil

Ingredients

  

1x2x3x

• 25 oreo cookies I use a complete 16-oz. or 20-oz. bag
• 6 tbsp. unsalted butter
• 1 cup granulated sugar
• 1 tsp. vanilla extract use pure vanilla extract if you have it
• 5 tbsp. unsalted butter melted (margarine won’t work)
• 1 cup heavy whipping cream scalded (whole milk or 2% milk won't work)
• 4 oz. ghirardelli semi-sweet chocolate or Baker's semi-sweet baking chocolate
• 1/2 gallon vanilla ice cream or use chocolate, Rocky Road, Tin Roof Sundae, Oreo or your preferred flavor ice cream (I used Oreo cookie ice cream but almost any flavor will do)
• 12 maraschino cherries for garnish, if desired
• 2 tbsp. chocolate sauce for garnish, if desired
• 1/2 cup whipping cream for garnish, if desired

Instructions

 

• Crush cookies very finely with a rolling pin in a zip lock bag.
• Place crumbs in a small mixing bowl.
• Add 5 tbsp. melted butter and mix well with a fork.
• You will probably have to scrape out the cream filling with a knife.
• Spread into a very generously greased 9x13” pan.
• Freeze at least one hour.
• Allow ice cream to soften.
• This will take between 45 minutes to an hour.
• Spoon ice cream onto frozen crust.
• Refreeze until hard. (Do not cover dessert while freezing).
• This will take a couple of hours.
• To make sauce: place heavy whipping cream in a small saucepan over low heat.
• Scald cream.
• Add chocolate and stir until chocolate is melted.
• Add butter and granulated sugar.
• Stir continuously until mixture thickens—approximately 15-20 minutes.
• (Mine probably cooked about 30-35 minutes).
• Remove from heat and cool about 5 minutes.
• Add vanilla and stir to combine.
• Allow sauce to cool to room temperature, then put it in the refrigerator (uncovered until it gets really cold but is still spreadable.
• Stir occasionally with a spoon.
• It may take an hour or two to get the chocolate sauce cold enough to spread over the ice cream layer without the ice cream melting and making a mess.
• Spread cold sauce over ice cream.
• Refreeze a few hours before carefully covering with foil.
• Remove from freezer about 5-10 minutes before ready to serve.

Notes

NOTE: Preparation time does not include time necessary to freeze dessert.

 

NOTE: I have never had the sauce thicken in less than 20 minutes. It usually takes closer to 35 minutes to thicken appropriately while cooking at such a low temperature.

 

SPECIAL TIPS FOR MAKING THIS DESSERT:

1) If you use margarine or milk rather than real unsalted butter and heavy whipping cream, the sauce will not thicken the way it's supposed to so it will turn out watery. Don't use cheap substitutes.

2) It is imperative that you freeze each layer of the dessert before adding the next layer. (Freeze each layer uncovered).

3) Freeze the Oreo cookie layer at least an hour. Freeze the Oreo ice cream layer at least two to three hours. Cool the sauce in the refrigerator (stirring occasionally) until it is really cold but still spreadable (not frozen), so that when you spread it over top of the ice cream, it will not melt the ice cream making blotchy bubbles all over the dessert. Freeze the dessert an additional couple of hours or overnight before serving.

4) Use a high quality chocolate to make the sauce. I used Ghirardelli.

5) Don't be in a rush to get this dessert made. If you don't have time to allow it to freeze between layers, make it for a time when you aren't busy or plan ahead. This is fine making it a day or two before you need it.

6) Allow the top chocolate layer to freeze completely several hours before adding any kind of foil or wrap, or it will stick to the wrap and make a mess. I recommend making this dessert in a deep dish pan so that when you are ready to put plastic wrap over top it, the plastic wrap will not sink into the dessert and cause the dessert to stick to the wrap. Foil actually works better than plastic wrap for this dessert because it won't sink into the topping. Trust me on this. There's nothing worse than spending all your time making a dessert and then the wrap ruins the topping so it doesn't look pretty. You can also make this in a baking dish or pan that comes with a lid.

 

7) Do not cover the dessert while freezing each layer, until the finished dessert has been in the freezer for several hours. See note above.

 

8) Grease your baking dish very generously before adding the Oreo cookie crumbs so the mixture will come out of the dish well and without sticking.

 

9) When making the sauce be very careful not to cook it higher than a low to a medium-low temperature or the chocolate will scorch and you will have to throw it out and start over!

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 622kcalCarbohydrates: 65gProtein: 7gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 106mgSodium: 194mgPotassium: 373mgFiber: 2gSugar: 54gVitamin A: 1158IUVitamin C: 1mgCalcium: 192mgIron: 3mg

Keyword chocolate, chocolate dessert, dessert, ice cream, Oreos

Tried this recipe?Let us know how it was!

If you enjoy ice cream desserts you will love Oreo Cookie Ice Cream Mud Pie. This dessert is seriously addictive.

Oreo Cookie Ice Cream Mud Pie is so sensational, words can’t adequately express how fantastic it is!

If you’re looking for a terrific dessert for the holidays, this is it!

You may also enjoy these delicious recipes!

Butterfinger Delight

Snickers Delight

Peanut Butter Pie

Oreo Cookie Ice Cream Mud Pie

Teresa Ambra

Oreo Cookie Ice Cream Mud Pie is spectacular. It starts with an Oreo cookie crust. It’s layered with ice cream, then a homemade chocolate sauce is poured on top. Serve with Ghirardelli dark chocolate syrup, maraschino cherries and whipped cream, if desired. This is a fantastic holiday dessert – especially for Christmas or Valentine’s Day. But it’s one of those recipes that’s terrific for any special occasion or company.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 622 kcal

Equipment

• 1 9×13" glass baking dish
• 1 Rolling Pin to crush Oreo cookies
• 1 small mixing bowl
• microwave to melt butter
• 1 zip lock bag WITHOUT the "stand and fill" bottom
• 1 fork
• 1 small sauce pan
• 1 wooden spoon
• measuring cups
• measuring spoons
• aluminum foil

Ingredients

  

1x2x3x

• 25 oreo cookies I use a complete 16-oz. or 20-oz. bag
• 6 tbsp. unsalted butter
• 1 cup granulated sugar
• 1 tsp. vanilla extract use pure vanilla extract if you have it
• 5 tbsp. unsalted butter melted (margarine won’t work)
• 1 cup heavy whipping cream scalded (whole milk or 2% milk won’t work)
• 4 oz. ghirardelli semi-sweet chocolate or Baker’s semi-sweet baking chocolate
• 1/2 gallon vanilla ice cream or use chocolate, Rocky Road, Tin Roof Sundae, Oreo or your preferred flavor ice cream (I used Oreo cookie ice cream but almost any flavor will do)
• 12 maraschino cherries for garnish, if desired
• 2 tbsp. chocolate sauce for garnish, if desired
• 1/2 cup whipping cream for garnish, if desired

Instructions

 

• Crush cookies very finely with a rolling pin in a zip lock bag.
• Place crumbs in a small mixing bowl.
• Add 5 tbsp. melted butter and mix well with a fork.
• You will probably have to scrape out the cream filling with a knife.
• Spread into a very generously greased 9×13” pan.
• Freeze at least one hour.
• Allow ice cream to soften.
• This will take between 45 minutes to an hour.
• Spoon ice cream onto frozen crust.
• Refreeze until hard. (Do not cover dessert while freezing).
• This will take a couple of hours.
• To make sauce: place heavy whipping cream in a small saucepan over low heat.
• Scald cream.
• Add chocolate and stir until chocolate is melted.
• Add butter and granulated sugar.
• Stir continuously until mixture thickens—approximately 15-20 minutes.
• (Mine probably cooked about 30-35 minutes).
• Remove from heat and cool about 5 minutes.
• Add vanilla and stir to combine.
• Allow sauce to cool to room temperature, then put it in the refrigerator (uncovered until it gets really cold but is still spreadable.
• Stir occasionally with a spoon.
• It may take an hour or two to get the chocolate sauce cold enough to spread over the ice cream layer without the ice cream melting and making a mess.
• Spread cold sauce over ice cream.
• Refreeze a few hours before carefully covering with foil.
• Remove from freezer about 5-10 minutes before ready to serve.

Notes

NOTE: Preparation time does not include time necessary to freeze dessert.

 

NOTE: I have never had the sauce thicken in less than 20 minutes. It usually takes closer to 35 minutes to thicken appropriately while cooking at such a low temperature.

 

SPECIAL TIPS FOR MAKING THIS DESSERT:

1) If you use margarine or milk rather than real unsalted butter and heavy whipping cream, the sauce will not thicken the way it’s supposed to so it will turn out watery. Don’t use cheap substitutes.

2) It is imperative that you freeze each layer of the dessert before adding the next layer. (Freeze each layer uncovered).

3) Freeze the Oreo cookie layer at least an hour. Freeze the Oreo ice cream layer at least two to three hours. Cool the sauce in the refrigerator (stirring occasionally) until it is really cold but still spreadable (not frozen), so that when you spread it over top of the ice cream, it will not melt the ice cream making blotchy bubbles all over the dessert. Freeze the dessert an additional couple of hours or overnight before serving.

4) Use a high quality chocolate to make the sauce. I used Ghirardelli.

5) Don’t be in a rush to get this dessert made. If you don’t have time to allow it to freeze between layers, make it for a time when you aren’t busy or plan ahead. This is fine making it a day or two before you need it.

6) Allow the top chocolate layer to freeze completely several hours before adding any kind of foil or wrap, or it will stick to the wrap and make a mess. I recommend making this dessert in a deep dish pan so that when you are ready to put plastic wrap over top it, the plastic wrap will not sink into the dessert and cause the dessert to stick to the wrap. Foil actually works better than plastic wrap for this dessert because it won’t sink into the topping. Trust me on this. There’s nothing worse than spending all your time making a dessert and then the wrap ruins the topping so it doesn’t look pretty. You can also make this in a baking dish or pan that comes with a lid.

 

7) Do not cover the dessert while freezing each layer, until the finished dessert has been in the freezer for several hours. See note above.

 

8) Grease your baking dish very generously before adding the Oreo cookie crumbs so the mixture will come out of the dish well and without sticking.

 

9) When making the sauce be very careful not to cook it higher than a low to a medium-low temperature or the chocolate will scorch and you will have to throw it out and start over!

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 622kcalCarbohydrates: 65gProtein: 7gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 106mgSodium: 194mgPotassium: 373mgFiber: 2gSugar: 54gVitamin A: 1158IUVitamin C: 1mgCalcium: 192mgIron: 3mg

Keyword chocolate, chocolate dessert, dessert, ice cream, Oreos

Tried this recipe?Let us know how it was!