Frozen Chocolate Chunk Cookie Mud Pie

Campbell's Frozen Chocolate Chunk Cookie Mud Pie Recipe

This dessert is sure to's a chocolate chunk cookie crust filled with vanilla ice cream, hot fudge and toasted nuts.  Yum!

At a glance


5 min.


3 hr. 30 min.



Bake: 10 min.

Freeze: 3 hr.

Cool: 15 min.

Made With

  • Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies

    Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies

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What You'll Need

1 package Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety
1/4 cup butter, melted (1/2 stick)
1 quart vanilla ice cream, softened
1 jar (about 11.75 ounces) hot fudge topping
1/2 cup chopped pecans or walnuts, toasted
1 1/4 cups sweetened whipped cream (optional)

How to Make It

  • 1

    Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.

  • 2

    Bake the cookie crust for 10 minutes.  Let the cookie crust cool in the pan on a wire rack for 15 minutes.

  • 3

    Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.

  • 4

    Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.

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  • Helper: To toast the nuts: Spread the pecans or walnuts in a single layer on a shallow baking pan. Bake at 350°F. for 8 minutes or until they're light golden brown, stirring occasionally.
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