Mocha Almond Fudge Mud Pie

Don’t eat this and try to talk at the same time! This mud pie with homemade chocolate fudge filling and coffee ice cream will transport you from the table to nirvana in seconds! Simply savor until every last bite is gone, then resume your conversation. Or, go back for seconds!

Mocha Almond Fudge Mud Pie



  • 30 Oreo cookies pulverized in food processor
  • 1/2 cup 1 stick or 1/4 pound butter melted

Fudge Sauce

  • 4 ounces unsweetened or bittersweet-dark chocolate good quality
  • 1 cup granulated sugar
  • 2 six-ounce cans evaporated milk
  • 1/4 teaspoon salt

Ice Cream

  • 1 quart Mocha Almond Fudge Ice cream can substitute your favorite frozen yogurt or ice cream

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1 tablespoon Kahlua
  • 1/2 cup toasted pecans coarsely chopped (optional)
  • Cocoa powder for dusting on top of whipped cream



  • Combine melted butter and Oreos and mix well. Pat into a very well-greased 9” pie dish. Freeze for about 30 minutes.

Ice Cream

  • Spoon 4 cups of your favorite ice cream or frozen yogurt, slightly softened, into shell. (Coffee is the traditional flavor, but any flavor will do.) Freeze until ice cream is hardened.

Fudge Filling

  • Place all fudge sauce ingredients into a heavy saucepan and cook until thick like fudge, stirring constantly approximately 15 minutes. Remove from stove and cool to room temperature. The filling will continue to thicken as it cools. Spread cooled fudge sauce over frozen ice cream. Freeze again until hard.
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Whipped Cream Topping

  • Whip 1 cup heavy cream until stiff. Add 1 tablespoon Kahlua.
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  • Spread over frozen fudge sauce and top with 1/2 cup finely chopped toasted pecans or walnuts, (optional) and dust with cocoa powder. Freeze until time to serve.
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*For you coconut lovers, simple replace the Oreo cookies with Mother’s Coconut Macaroons and use coconut ice cream.

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