15-Minute Prep Frozen Chocolate Mud Pie
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15-Minute Prep Frozen Chocolate Mud Pie

15-Minute Prep Frozen Chocolate Mud Pie

Cold, creamy and oh so easy—this pie is the perfect treat for any warm-weather gathering.

  • Total Time

    8

    hrs

    45

    Mins

  • Prep Time

    15

    Mins

  • Bake Time

    15

    Mins

  • Cool Time

    15

    Mins

  • Freeze Time

    8-24

    hrs

  • Servings

    6-8

    people

  • Ingredients

    10

    items


Packaged cookies and frozen whipped topping make this creamy chocolate pie a cinch to put together. But no one will ever guess. A topping of cookie crumbs and chocolate chips adds a festive, professional look. Be sure to allow plenty of time to chill this pie—it needs at least eight hours in the freezer in order to set.

Ingredients

1 ½ cups

vanilla wafer cookies, crumbled (about 40 cookies)

3 tbsp

melted butter

1 tbsp

water

1 pkg

low-fat cream cheese (8 oz), room temperature

⅓ cup

sugar

1 tsp

vanilla extract

⅓ cup

cocoa powder

⅓ cup

low-fat milk

1 pkg

frozen nonfat whipped topping (8 oz), thawed

⅓ cup

mini chocolate chips, plus 2 tbsp for garnish


directions

Step 1

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.

Step 2

Reserve 1 Tablespoon of the vanilla wafer crumbs for garnish. In a small bowl, combine the remaining ground crumbs with the melted butter and 1 Tablespoon of water. Mix well with a fork until crumbs hold together. Press the mixture into the bottom of the springform pan to make a crust. Make sure to cover the bottom of the pan completely with the mixture. Bake the crust for 15 minutes on the middle rack. Remove pan with baked crust from the oven and allow to cool, about 15 minutes.

Step 3

In a medium-size mixing bowl, using an electric hand mixer or stand mixer, beat the cream cheese, sugar and vanilla until smooth. Then alternate adding the cocoa powder and milk, a little at a time, mixing well in between additions until each portion is completely incorporated. Fold in the whipped topping and ⅓ cup mini chocolate chips.

Step 4

Pour the mixture from Step 3 over the cooled crust in the pan. Freeze the pie for 8 hours or overnight (up to 24 hours.)

Step 5

When ready to serve the pie, release the springform pan and carefully remove the base. (If the pie is sticking to the pan, run a knife or thin spatula along the edge to loosen it from the sides of the pan.) Carefully slide the pie off the springform base onto a serving platter. Sprinkle the reserved 1 Tablespoon of wafer crumbs along the top edges of the pie to make a border. Then generously sprinkle inside the crumb border the 2 Tablespoons of mini chocolate chips reserved for garnish. Serve immediately.


Chef’s Note

A springform pan has a removable base that locks into the sides with a latch. It's designed so the sides can be removed easily from the base for a delicate cake. This type of pan is inexpensive and can be found at most stores that sell baking pans.


Nutrition Facts

Serving Size: 1 slice

Calories

400

Calories From Fat

170

Total Fat

19g

Saturated Fat

11g

Trans Fat

0g

Cholesterol

25mg

Sodium

240mg

Total Carbohydrates

51g

Dietary Fiber

2g

Sugars

31g

Protein

6g