This Gluten Free Mud Pie recipe is a great one to have on hand for summer desserts! It’s an easy, no-bake, make-ahead recipe everyone will love!

Growing up and to this day, we always had Mississippi Mud Pie for dessert while watching the Super Bowl. It’s a recipe that I’ve been wanting to share here on the blog for a while but just hadn’t gotten to it.

Then, my friend Michele from My Gluten Free Kitchen asked if I wanted to take part in her Hot August Nights blogging series again and of course I said yes. Ice cream recipes and a giveaway – what’s not to love?!

I knew right away that this recipe that I’ve had on the back burner is the one that I wanted to make.

However, after doing a little research, I came to realized that the Mississippi Mud Pie that I’ve come to know and love ISN’T ACTUALLY MISSISSIPPI MUD PIE! Apparently, Mississippi Mud Pie has a brownie or cake like bottom with pudding and whipped cream – which is not at all what we’ve been eating.

Our Mississippi Mud Pie is actually just Mud Pie – with an Oreo/chocolate cookie crumb crust filled with coffee ice cream and topped with chocolate fudge sauce. You guys, my mind was blown! Like, how have we been calling it the wrong thing our whole lives?!

But I guess no matter what it’s called, it still tastes delicious! The “Oreo” crust with coffee ice cream and hot fudge sauce tastes amazing. BTW, I used my paleo hot fudge sauce in this one, which is the recipe I shared LAST year for Hot August Nights ??

I topped mine off with a little whipped cream and some chocolate covered espresso beans for good measure. It really is such a simple dessert that you (and whoever you make it for) will love!

Oh and instead of making it in a pie dish (which you could totally do), I made mine in a 9×9 square pan so I could cut it into bars for easier serving. I lined the pan with parchment to make it easy to remove from the pan too. Make ahead and cut ahead, that way when it comes time to serve, all you have to do is pass it around! Super easy!

And by the way, last year for our Hot August Nights posts, we all did our own individual giveaways. This year, we decided to pitch in and do a big group giveaway. The prize? A $300 Amazon gift card! You don’t want to miss this one! You can enter the giveaway via the Rafflecopter form at the end of this post. Good luck and enjoy!

Check out all the cool, ice cream themed recipes from participating bloggers below:

Creamy Earl Grey Infused Ice Cream by Fearless Dining

Gluten Free Vegan Brownie Ice Cream Sandwiches by Sarah Bakes Gluten Free

Chocolate Caramel Sundae Sauce by The Heritage Cook

Roasted Pineapple Cherry Shake by Vegetarian Mamma

Chocolate Sandwich Cookie Ice Cream Sandwiches by Celiac and the Beast

Dairy Free Salted Caramel Ice Cream Pie by Allergy Free Alaska

Vegan Unicorn Pudding Pops by Flippin’ Delicious

Peanut Butter Ice Cream Topping and Chips by This Vivacious Life

Pumpkin Pie No Churn Ice Cream by There is Life After Wheat

Gluten Free Waffle Cones by GF Jules

Gluten-free Caramel Sauce by My Gluten-free Kitchen

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – i love seeing what you make!

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Gluten Free Mud Pie Recipe

Yield: 12

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

This Gluten Free Mud Pie recipe is a great one to have on hand for summer desserts! It’s an easy, no-bake, make-ahead recipe everyone will love!

Print

Ingredients

• 22 gluten free chocolate sandwich cookies (1 10.5 oz package)
• 3 tablespoons butter, melted
• 2 pints coffee ice cream, softened
• 1 1/2 cups hot fudge sauce*
• whipped cream, for serving - optional

Instructions

1. Line an 8x8 inch square pan with parchment paper, make sure the paper goes all the way up the sides.
2. Add the chocolate sandwich cookies to the bowl of a food processor and pulse until all the cookies are crumbs. Add the butter and pulse to combine.
3. Transfer the cookie crumbs to the prepared pan and press into the bottom and up the sides as evenly as possible. Freeze for 10 minutes.
4. When the ice cream is soft, carefully spread it evenly over the crust and smooth out the top.
5. Heat the hot fudge sauce (if cold) until it is thin enough to pour but not hot. Pour the hot fudge over the ice cream and smooth it out as evenly as possible. Freeze (flat!) for at least 2-4 hours before serving.
6. To serve, use the parchment paper to remove from the pan and slice into squares. Top with whipped cream if desired. Keep frozen until ready to serve.

Notes

Store-bought hot fudge sauce can be subbed for the homemade hot fudge sauce. 

Nutrition Information:

Amount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Giveaway runs 8/14/17 through 8/24 at 9:00pm PDT. Open to USA residents only, 18 and older. Winner will be notified by email within 48 hours of contest close and will have 48 hours to respond before a new winner is picked. Giveaway is sponsored by the participating bloggers. Good luck!

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