Friday, April 26, 2013

Mississippi Mud Pie Cupcakes

When I was little, my mother made Mississippi Mud Pie. She made it in a 9x13 pan and she kept it in the freezer in the basement. The basement was my favorite part of the house when that Mississippi Mud Pie was there. Her recipe was her rendition of an ice cream pie made at her favorite restaurant in Spokane, WA called Chapter Eleven. I've always had an over-active sweet tooth, so I decided to make my mud pie in the form of a cupcake for instant portion control. The question is, will it work for me? Or will I just eat several cupcakes...or all of them? I'll get back to you on that.

Mississippi Mud Pie Cupcakes
by Sandra Simmons

makes 6 cupcakes

9 Oreos, finely crushed by hand or food processor
2 Tablespoons butter, melted
3 cups of Donna's coffee ice cream recipe (using Lock-n-Load Java Charlie Don't Surf and Lock-n-Load Java Warrior Select) or any coffee ice cream

Sue's Hot Fudge Sauce or a hot fudge from the grocery store (Sue's is tastier!)
maraschino cherries, optional

Stir the crushed Oreos and butter with a spoon and place a heaping tablespoon in each of the 6 cupcake cups. Press down with your fingers until it forms a solid crust. Freeze for one hour.

Let your ice cream melt a little but not all the way. Spoon about 1/2 cup of ice cream over the Oreo crust. Using your spoon, press the ice cream down until it is smooth and flat on top. Place the cupcake tin back into the freezer until your fudge sauce is cooked and cooled.

Make Sue's Hot Fudge Sauce and allow it to cool. When it's cool but still pourable, pour onto the top of each cupcake and place the cupcake tin back into the freezer for an hour or until ready to serve. Garnish with whipped cream and maraschino cherries if you wish!

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