Crispy Chocolate Ice Cream Mud Pie

Vanilla and chocolate ice cream are layered between chocolate syrup on top of a crunchy crust made with crisp rice cereal, chocolate syrup and chocolate chips, then topped off with additional chocolate syrup. Perfect for summer gatherings with friends and family.


8 servings


1/2 cup Hershey's syrup or Hershey's Whoppers chocolate malt syrup
1/3 cup Hershey's Special Dark chocolate chips or Hershey's semi-sweet chocolate chips
2 cups crisp rice cereal
1 quart (4 cups) vanilla ice cream, divided
1 quart (4 cups) chocolate ice cream, divided
additional Hershey's syrup or Hershey's Whoppers chocolate malt syrup


Butter 9-inch pie plate.

Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.

Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup chocolate syrup mixture over layer. Spread half of chocolate ice cream over sauce.

Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer until serving time. Drizzle with additional syrup just before serving.

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