I haven’t had a favorite birthday cake since I was a pre-teen. Back in those days, it was a Betty Crocker Cherry Chip Cake with Cherry Frosting. Celebrating my 50th birthday this month has brought about a lot of crazy thoughts and feelings. They say age is just a number, it is all in how old you feel. Well, no one is too old for ice cream and I put in my order for a birthday cake “Mud Pie.”
We arranged a weekend away with a little couple time and some family time, all rolled into a 3 day getaway into the Absaroka Mountains. Renting a cabin meant we would have a kitchen and would bring food for some cooking and also a little eating out, but a homemade celebration could be arranged. After checking out some local ice cream eateries to see if a purchase was an option, but after no luck, I got some inspiration from http://www.allrecipes.com and personalized it to my own tastes. This recipe is super easy, but timing is critical. Without adequate softening of the ice cream and the follow-up freezing, the layering will not work out the way you would hope. Don’t short cut the process and chances are, this will be your new favorite birthday cake too!
- 30 Oreo Cookie Thins
- 4 tbsp melted butter
- 1/2 gallon coffee ice cream
- 1 quart caramel swirl ice cream
- 1 pkg miniature chocolate chips
- 12 oz hot fudge topping
- 10 Oreo Cookie Thins, crushed
- 8 oz frozen whipped topping, thawed
Add the 30 Oreos to a food processor or blender and grind into fine crumbs. Add the Oreo crumbs to a bowl and combined with the melted butter. Press the mixture into your pie pan or springform pan (grease pan to ensure no sticking) and press into an even layer on the bottom and up the sides. Bake at 350° for 8 minutes. Cool completely, then freeze for 30 minutes.
Spoon half of the coffee ice cream into a bowl. Let soften for about 10 minutes. Mix in the chocolate chips. Spread the mixture in an even layer over the frozen crust. Cover and freeze for 2 hours.
Heat the fudge topping in the microwave on low for 30 seconds until warm and easy to pour. Spoon the topping over the ice cream and chocolate chips. Cover and return to freezer for 2 hours.
Spoon the caramel ice cream in a bowl and allow to soften for 10 minutes. Layer the ice cream over the fudge topping. Cover and return to freezer for 2 hours.
Spoon the remainder of the coffee ice cream in a bowl and allow to soften for 10 minutes. Spoon the coffee ice cream over the caramel ice cream. Cover and return to the freezer for 2 more hours.
Frost the top of the pie with the whipped topping. Top with the 10 cookie crumbs. Cover and freeze overnight before serving.
Happy Birthday to me! I hope you enjoy it as much as we did. Please take time to let us know how it turned out and don’t wait for a birthday to enjoy this special treat. Any day is a good day for ice cream.
Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.