Oreo Mud Pie

 tracyweise
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Prep Time
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min.
Total Time
Servings

1 (9" x 13") pie

What You Need

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Make It

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  • Break up 1/3 of the Oreo Cookies and place in a food processor. Melt the butter. Once melted, mix in the ground cookies. Spread this mixture on the bottom of a 9" x 13" pan. Pat down with a spoon.
  • Next, add 1 1/2 cups milk and the coffee to 1 pkg. of dry pudding. Beat with a wire whisk for 2 minutes. Spoon this mixture over the crust.
  • Then take 1/2 of the remaining Oreo Cookies, break up and place in the food processor. Once ground, sprinkle over the pudding layer of the cake.
  • Then combine 2 cups milk with 2 pkg. of dry pudding mix. Beat with a wire whisk until blended, then let stand for 2 minutes. Then add coffee ice cream to the pudding. Mix over low speed until well blended. Spoon over the Oreo Cookie layer.
  • Then take the remaining Oreo Cookies, break up and place in the food processor. Once ground, sprinkle over the ice cream layer of the cake.
  • Refrigerate preferably 24 hours before serving. Do not freeze.

Notes

I am always baking and love to try new recipes from the Kraft magazine. When I came up with this recipe, a combination of a your "Marvelous Mocha Pudding" recipe from your Kraft magazine plus an ice cream cake recipe that I've had for years, my family, all in accordance (which never happens), moved this recipe to the number 1 position of their favorite list.

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