Ingrients & Directions


1/2 pk Nabisco chocolate wafers
1/4 c Butter, melted
1 qt Coffee ice cream
1 1/2 c Fudge sauce

Crush wafers and add butter, mix well. Press into 9″ pie plate. Cover with
soft coffee ice cream. Put into freezer until ice cream is firm. Top with
cold fudge sauce (it helps to place in freezer for a time to make spreading
easier). Store in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilled
dessert plate with a chilled fork. Top with whipped cream and slivered
almonds.

Gaye’s Notes: I first had mud pie on my honeymoon in

Honolulu in 1975. The Chart House was kind enough to share this fabulous
(and easy!) recipe with us.

Shared by Gaye Levy, DTXT63A on Prodigy.

From

Yields
8 Servings

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