Mom’s Frozen Mud Pie
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Today, I’m sharing a dessert that holds a very special place in my heart—my Mom’s Frozen Mud Pie. This recipe has been passed down through our family and has become one of those treats everyone looks forward to. Whenever the words “Mom’s mud pie” are mentioned, you can see faces light up because we all know something delicious and comforting is on the way. It’s simple, it’s nostalgic, and it never fails to bring people together around the table.
The pie begins with a classic Oreo cookie crust, which forms the first layer of “mud.” Crushed cookies mixed with butter create a rich, chocolatey base that’s both sturdy and indulgent. On top of that comes a thick layer of softened vanilla ice cream. No need to churn your own—just let store-bought ice cream soften slightly and spread it evenly over the crust. While vanilla is the traditional choice (and the one that makes this recipe taste just like Mom’s), you can absolutely experiment with other flavors that pair well with chocolate, like coffee, mint, or even cookies and cream.
Next comes the star of the show: a silky, homemade chocolate sauce. Don’t let the idea of making your own sauce intimidate you—it’s wonderfully simple. With just semi-sweet baking chocolate, evaporated milk, sugar, and a splash of vanilla, you can whip up a glossy, decadent topping that takes this pie to the next level. Once cooled slightly, it’s poured over the ice cream layer, creating that irresistible fudgy middle.
Finally, the pie is finished with a fluffy blanket of Cool Whip. This creamy topping balances the richness of the chocolate and adds that light, cloud-like finish we all love. For a little extra crunch, you can sprinkle chopped nuts over the top, though my mom usually left them off since not everyone in the family was a fan. A great compromise is to serve the nuts on the side so each person can garnish their slice.
The result is a frozen dessert that’s equal parts nostalgic and indulgent—a true family favorite that’s as easy to make as it is to love. One bite and you’ll be in mud pie heaven!
Ingredients for Mom’s Frozen Mud Pie
- OREO CHOCOLATE COOKIES
- BUTTER
- VANILLA ICE CREAM
- SUGAR
- EVAPORATED MILK
- SEMI-SWEET BAKING CHOCOLATE
- VANILLA
- COOL WHIP
- NUTS, OPTIONAL
Instructions for Mom’s Mud Pie Recipe
Make the crust – In a medium bowl, stir together the Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a freezer-safe 9×13-inch pan to form an even crust. Place the pan in the freezer for about 15 minutes, or until the crust is firm.
Add the ice cream layer – Spread the softened vanilla ice cream evenly over the chilled crust. Cover the pan and return it to the freezer while you prepare the chocolate sauce.
Prepare the chocolate sauce – In a medium saucepan, combine the sugar, evaporated milk, semi-sweet chocolate squares, and vanilla. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to boil. Allow it to boil for 1 minute, then remove from the heat. Let the sauce cool completely—this is important so it doesn’t melt the ice cream layer.
Assemble the pie – Once the sauce has cooled, pour it over the ice cream layer and spread evenly to cover. Next, carefully spread the Cool Whip over the chocolate layer, smoothing it out with a spatula.
Freeze – Cover the pan with aluminum foil and place it in the freezer overnight (or at least 6–8 hours) to set.
Serve – When ready to serve, let the pie sit at room temperature for about 5 minutes to soften slightly. Slice into 12 squares and serve as is, or sprinkle chopped nuts over individual slices for those who like a little crunch.
Best Way to Cut Frozen Mud Pie
- Let it rest briefly: Take the pie out of the freezer and let it sit at room temperature for about 5 minutes. This softens the top layer just enough to make slicing easier without melting the whole dessert.
- Use a hot knife: Run a sharp knife under hot water, then dry it quickly with a towel before slicing. The heat helps the blade glide through the frozen layers. Reheat and wipe the knife between cuts for neat slices.
- Go for a straight-down cut: Press the knife straight down rather than sawing back and forth, which can cause the layers to shift.
- Use a metal spatula for serving: After cutting, slide a thin metal spatula under each piece to lift it out cleanly.
Frequently Asked Questions
Can I use a different crust instead of Oreos?
Yes! While Oreos give that classic “mud pie” flavor, you can swap in a chocolate graham crackers, other Oreo flavors, or even a brownie base for a richer twist.
Do I have to use vanilla ice cream?
Vanilla is traditional and pairs perfectly with the chocolate layers, but you can absolutely experiment. Cookie dough, mint chocolate chip, or cookies and cream are all delicious alternatives.
Can I make this ahead of time?
Definitely, this dessert is meant to be frozen, so it’s perfect for making a day or two in advance. Just keep it tightly covered in the freezer until serving.
How long does Frozen Mud Pie keep in the freezer?
It will stay fresh for up to 2 weeks if covered well with plastic wrap and foil (or stored in an airtight container). After that, it’s still safe to eat, but it may develop freezer burn.
Can I use homemade whipped cream instead of Cool Whip?
Yes! Freshly whipped cream works beautifully, though it may soften a bit faster once served. If you want a more stable topping, stick with Cool Whip.
How do I keep the chocolate sauce from melting the ice cream?
Be sure to let the sauce cool completely before pouring it over the ice cream layer. If it’s even slightly warm, it can cause the ice cream to melt and make the layers uneven.
Can I make individual mud pies instead of one big pan?
Absolutely! Use muffin tins lined with cupcake wrappers to create mini versions. They’re fun for parties and make serving a breeze.
FOR MORE RECIPES LIKE THIS, TRY:
- Ice Cream Sandwich Dessert
- Chocolate Ice Cream Cupcakes
- Make You Cry Mint Chocolate Ice Cream Pie
- Chocolate Brownie Peppermint Ice Cream Pie
Mom’s Frozen Mud Pie
Real Mom Kitchen
Equipment
Ingredients
- 30 Oreo cookies made into crumbs
- ¼ cup butter melted
- ½ gallon vanilla ice cream softened
- 1 cup sugar
- 6 oz can evaporated milk
- 2 squares semi-sweet baking chocolate **see note
- 1 tsp vanilla
- 8 oz cont Cool Whip
- 1 cup chopped nuts optional
Instructions
- In a bowl, combine the oreo crumbs and butter toether. Press into the bottom of a freezer safe 9 x 13 inch pan. Place the pan in the freezer for about 15 minutes until firm.
- Spread the softened ice cream over the oreo crust. Cover and put back in the freezer.
- In a sauce pan, add the sugar, evaporated milk, chocolate squares, and vanilla. Cook over medium heat until blend and bring to a boil. Boil for one minute and remove from heat. Allow the sauce to cool until no longer. You don’t want it to melt the ice cream layer.
- Pour the cooled sauce over the ice cream layer of the pie. Spread evenly to cove the ice cream. The carefully spread the Cool Whip over the chocolate sauce. Place the pie in the freezer overnight.
- To serve, allow pie to sit for about 5 minutes oustside the freezer. Slice into 12 squares. Serve with nuts if desired to sprinkle on each serving.
