Frozen Chocolate Chunk Cookie Mud Pie

Campbell's Frozen Chocolate Chunk Cookie Mud Pie Recipe

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

At a glance

Prep

5 min.

Total

3 hr. 30 min.

Serves

10

Bake: 10 min.

Freeze: 3 hr.

Cool: 15 min.

Made With

  • Pepperidge Farm® <i>Nantucket</i>™ Crispy Dark Chocolate Chunk Cookies

    Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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
Whipped cream or non-dairy whipped topping (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.

Full Screen View

Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26047

Your Recently Viewed Recipes