Mississippi Mud Pie

You know that one famous dessert that Mom always made, the one everyone waited practically all year for? For my family, it was this Mississippi Mud Pie. A layered frozen dessert masterpiece of crushed chocolate sandwich cookies, creamy vanilla ice cream, decadent hot fudge topping, and a crowning layer of fluffy, cloud-like whipped topping. Whether you use a carton or two of store-bought ice cream or churn your own for this recipe, one bite will tell you exactly why this became the legendary treat of our childhood household.

This year, after Dad passed away, I brought the rest of my Mom’s recipe cards and boxes back to our house in Herndon. And after finally gathering them all up from what seemed like the hundreds of lil’ places I had stashed them, I meticulously combed through them, sorting them, and arranging them into some semblance of order. I then went to the store to find an appropriate storage container for them to call their new home. Now, y’all, I’m not gonna say that all of Mom’s recipes are gonna win any best-of, solid-winner, or most-famous awards. In fact, some of the recipes sound downright disgusting. Especially the ones containing salmon, creamed soups, or JELL-O. However, I did decide to keep some of those freaky recipes because they were so nostalgic of a time long gone, perhaps a time when human beings had yet to develop a sense of taste. Anyway, while flipping through the recipes, I was absolutely thrilled to find my all-time favorite recipe Mom made when we were young. A layered frozen dessert with chocolate sandwich cookies, hot fudge topping, vanilla ice cream, and whipped topping. It was probably one of the easiest recipes she made, but at Mt. Tabor United Methodist Church, our childhood church, which sadly closed this past year, it was always one of the few desserts that had people claiming their slice ahead of time just to make sure that they got one. As soon as the slices came out of the freezer, they practically flew off the table in the church basement.

The big surprise I discovered about this somewhat famous family recipe was that it came from someone outside of our actual family. Or at least, I assume it did. If you CLICK HERE to see the original typed recipe and letter, you will see that it was given to Mom from someone named Myrna. Now, I”m not exactly sure who Myrna was. I can only assume that she was someone my Mom and Dad knew from one of the various campgrounds we visited frequently in the late 1970s to mid-1980s, because that’s when this dessert first began to appear in our household. Whoever she was, she’s pretty much a saint in my book because this dessert lives on in my memory to this day, and I’ve always wanted to recreate it, but sadly I never had the recipe. Although, if I’m totally honest, it’s not so much a dessert you really need a recipe for. I simply wanted to make it just like my Mom had all those years ago. Turns out, though, that that’s not really possible. Once again, product sizes have changed throughout the years. Especially when it comes to ice cream. Most ice cream cartons are now 1.5-quart containers. Although I have been assured that if you look in certain stores, you can still find 1/2-gallon containers of ice cream if you try hard enough. In the end, I chose to make my own homemade vanilla ice cream. One, because it is much more affordable. And two, because it tastes way better and has zero weird ingredients.

Myrna’s Original Mississippi Mud Pie Recipe

36 OREO Chocolate Sandwich Cookies (Regular, Not Double-Stuff – Almost 1 Package)

1/2 Gallon Coffee Ice Cream, Softened

1 Can Hershey’s Hot Fudge Topping (Not Chocolate Sauce)

8-oz. Container Cool Whip, Thawed

Nuts, Coconut, or Chocolate Jimmies

Now, here’s when things written down turn out not to be exactly as you remembered. First of all, Mom never would have used coffee ice cream. Like me, she was never a fan of coffee, so it’s just not a flavor she would have ever reached for. However, I do remember a time or two when she would use either mint, mint chocolate chip, or cookies and cream flavors instead of traditional vanilla. I also think it’s fairly safe to say that, from what I recall, she would always use two cartons of ice cream instead of one. Her layered dessert was definitely thicker than mine made using homemade churned ice cream. But remember, the ice cream base of my Classic Vanilla Ice Cream (Easy No Egg Recipe) recipe only yields approximately 4 cups, which when churned will obviously increase in size due to the air churned in, but will most likely equal a smidge less than a 1.5 quart and definitely a lot less than 1/2 gallon. My version is perfect for 16 slices; Mom’s version was perfect for cutting into even smaller slices to feed everyone at whatever church function we happened to be attending.

The final difference between our two versions would definitely be the hot fudge topping. While Myrna clearly suggests its use for this recipe, Mom used Hershey’s Syrup instead. And I don’t even have to guess why for this one, folks. It was way more affordable. Hershey’s Syrup would already have been considered a luxury in our house back then, so there’s no way she would have been shelling out the money for Hershey’s Hot Fudge Topping. I, however, did. Even if I did have to reach to the back of the shelf to find a jar that wasn’t out of date at my local market. And while I will admit that its use makes for a much thicker, richer, and more decadent frozen dessert, I also found myself longing for Mom’s version, which wasn’t quite as rich. Either way, you really can’t go wrong with this recipe. Even B.O.B. Bob agrees. TWO WORDS: INSTANT FAN. Although, in his perfect version, he would like there to be a peanut butter layer. It’ll happen, soon or later, I’m sure. Because this is one of those simple recipes that can be made in so many different ways. When it comes to ice cream, you can’t really go wrong, right? I scream, you scream, we all scream for ice cream. Especially in our house, when it’s Mom’s Famous Ice Cream Mississippi Mud Pie.

Ingredients:

Vanilla Ice Cream:

1 3/4 Cups Heavy Whipping Cream
3/4 Cup Granulated Sugar
1/4 Teaspoon Finely Ground Sea Salt
1 Tablespoon + 2 Teaspoons Vanilla Extract
1 1/4 Cups Whole Milk

Mississippi Mud Pie:

1 (1-lb. 2-oz.) Family Size Package OREO Chocolate Sandwich Cookies (Divided)
Vanilla Ice Cream, Softened
12.8-oz. Jar Hershey’s Hot Fudge Topping
8-oz. Container Cool Whip, Thawed

Directions:

Vanilla Ice Cream:

Place the heavy whipping cream, sugar, and sea salt in a medium heavy-bottomed non-stick saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly. When the mixture begins to steam and is gently simmering, remove it from the heat.
Add the vanilla and milk; whisk until well combined.
Transfer the mixture to a heat-safe glass bowl and allow to cool for 30 minutes.
When the mixture has cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours.
After the ice cream base has chilled, transfer it to an ice cream machine and churn it until it reaches ice cream consistency.
For hard-serve ice cream, freeze the ice cream in freezer-safe containers for at least 4 hours before serving, or serve right away if you prefer soft-serve ice cream.

Mississippi Mud Pie:

Crush 36 chocolate sandwich cookies, including their fillings. Spread them evenly out in the bottom of a 9×13 metal or glass pan. Use a flat-bottomed glass to press the crushed cookies firmly into the pan.
Using a spatula, evenly spread the softened ice cream over the crushed cookies.
Cover tightly and freeze for at least 4 hours.
Remove the lid from the fudge topping. Microwave the jar for 20 seconds on high, then stir with a spatula. Repeat this step 2 to 3 more times, or until the fudge topping is pourable. Drizzle the fudge topping over the entire ice cream layer, then use a spatula to spread it evenly.
Cover tightly and freeze for at least 2 hours.
Using a spatula, spread the thawed whipped topping evenly over the fudge topping layer.
Crush the remaining chocolate sandwich cookies and use them to garnish the top of the dessert.
Cover tightly and freeze for at least 4 hours.
Before serving, cut the frozen dessert into 16 pieces, using a warm knife. Dip the knife in a glass of hot water, wipe it clean with a cloth, and then slice the dessert. Repeat this process between each slice.

Suggestions:

Myrna suggests using a 9×13 Tupperware container with a lid for this dessert. If you have a lidded 9×13 metal pan or glass baking dish, that will work perfectly for this recipe. If your pan or dish does not have a lid, simply cover it tightly with plastic wrap after each layer.
You will find approximately 45 cookies in a (1-lb. 2-oz.) Family Size Package of OREO Chocolate Sandwich Cookies. You will use 36 of these cookies for the first layer of this ice cream dessert. Use the remaining 9 cookies to garnish the dessert.
I used this Classic Vanilla Ice Cream (Easy No Egg Recipe) for this Mississippi Mud Pie. This classic five-ingredient eggless vanilla ice cream recipe requires only heavy whipping cream, granulated sugar, sea salt, vanilla extract, and whole milk. The result? An incredibly rich, smooth, and deeply flavorful vanilla ice cream that’s miles beyond anything you’ll find in the freezer aisle. And since this ice cream will be soft after churning, it will be easy to spread over the crushed cookies. If you would like a thicker layer of ice cream in this dessert, make two batches of this homemade ice cream.
If you are using store-bought ice cream, you will need at least a 1.5 quart container. However, if you would like a thicker ice cream layer for this dessert, you can use two 1.5 quart containers of softened ice cream. You can soften it by placing it in a large metal mixing bowl and using an electric mixer on low speed to mix until softened. Or, you can take it out of the freezer and place it in the refrigerator for approximately 30 minutes until softened.
Myrna’s recipe called for a can of Hershey’s Hot Fudge Topping. Please remember that this recipe is from the 1970’s or 1980’s. Now Hershey’s Hot Fudge Topping comes in a 12.8-oz. glass jar. Just make sure to buy Hershey’s Hot Fudge Topping and not Hershey’s Syrup. (Note that I think my Mom actually used Hershey’s Syrup because it was more affordable. It won’t be as firm when it freezes, or as decadent as the Hershey’s Hot Fudge Topping; however, you can still use it for this recipe. Add enough chocolate syrup to cover the entire ice cream layer and then use a little bit to garnish the top of the dessert before garnishing it with the remaining crushed chocolate sandwich cookies.)

Improvements:

Use your favorite ice cream flavor for this recipe. Chocolate, Strawberry, Cherry, or Coffee would all work wonderfully for this recipe.
Replace the OREO Chocolate Sandwich Cookies with OREO Golden Sandwich Cookies.
Garnish this frozen dessert with finely chopped walnuts or rainbow sprinkles.
CLICK HERE to check out all of our other delicious ice cream recipes.

Yum

Mom’s Famous Ice Cream Mississippi Mud Pie

Ingredients:

Vanilla Ice Cream:

1 3/4 Cups Heavy Whipping Cream
3/4 Cup Granulated Sugar
1/4 Teaspoon Finely Ground Sea Salt
1 Tablespoon + 2 Teaspoons Vanilla Extract
1 1/4 Cups Whole Milk

Mississippi Mud Pie:

1 (1-lb. 2-oz.) Family Size Package OREO Chocolate Sandwich Cookies (Divided)
Vanilla Ice Cream, Softened
12.8-oz. Jar Hershey's Hot Fudge Topping
8-oz. Container Cool Whip, Thawed

Directions:

Vanilla Ice Cream:

Place the heavy whipping cream, sugar, and sea salt in a medium heavy-bottomed non-stick saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly. When the mixture begins to steam and is gently simmering, remove it from the heat.
Add the vanilla and milk; whisk until well combined.
Transfer the mixture to a heat-safe glass bowl and allow to cool for 30 minutes.
When the mixture has cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours.
After the ice cream base has chilled, transfer it to an ice cream machine and churn it until it reaches ice cream consistency.
For hard-serve ice cream, freeze the ice cream in freezer-safe containers for at least 4 hours before serving, or serve right away if you prefer soft-serve ice cream.

Mississippi Mud Pie:

Crush 36 chocolate sandwich cookies, including their fillings. Spread them evenly out in the bottom of a 9x13 metal or glass pan. Use a flat-bottomed glass to press the crushed cookies firmly into the pan.
Using a spatula, evenly spread the softened ice cream over the crushed cookies.
Cover tightly and freeze for at least 4 hours.
Remove the lid from the fudge topping. Microwave the jar for 20 seconds on high, then stir with a spatula. Repeat this step 2 to 3 more times, or until the fudge topping is pourable. Drizzle the fudge topping over the entire ice cream layer, then use a spatula to spread it evenly.
Cover tightly and freeze for at least 2 hours.
Using a spatula, spread the thawed whipped topping evenly over the fudge topping layer.
Crush the remaining chocolate sandwich cookies and use them to garnish the top of the dessert.
Cover tightly and freeze for at least 4 hours.
Before serving, cut the frozen dessert into 16 pieces, using a warm knife. Dip the knife in a glass of hot water, wipe it clean with a cloth, and then slice the dessert. Repeat this process between each slice.

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