No Bake Frozen Mudslide Pie is Decadent like the Cocktail

By Sugar Spun Run · 360 min

Ingredients

Instructions

1. Pulse the chocolate sandwich cookies, cream centres included, in a food processor to fine crumbs. Mix in the melted butter until all the crumbs are moist.
2. Press the crumbs firmly and evenly over the base and up the sides of a 9½-inch (24 cm) pie plate. Set aside.
3. For the ripple, melt the chopped chocolate with the cream in a microwave-safe bowl in 20–25 second bursts, stirring between each, until smooth. Stir in the butter until glossy. Set aside.
4. For the filling, dissolve the instant coffee in the very hot water in a small shallow dish until no grains remain.
5. Melt the chopped chocolate in a large bowl in 20-second bursts, stirring between each, until completely smooth.
6. Whisk the condensed milk, coffee mixture, vanilla and salt into the melted chocolate until smooth.
7. Whip the cream to stiff peaks; it should be thick, fluffy and resemble Cool Whip.
8. Gently fold the whipped cream into the chocolate mixture until evenly combined.
9. Spread about half the filling into the crust.
10. Stir the ripple until it is pourable but not runny. Drizzle half over the filling.
11. Spread the remaining filling on top and drizzle with the rest of the ripple. Swirl through with a toothpick or knife.
12. Freeze for 30 minutes, then cover loosely with plastic wrap without letting it touch the surface. Freeze at least 6 hours, preferably overnight.
13. For the Bailey's whipped cream, beat the cream, Bailey's, powdered sugar and vanilla on high until stiff and fluffy.
14. Dollop or pipe the cream over the frozen pie. To set it, freeze the uncovered pie for 30–60 minutes, then cover with plastic wrap.

Summarized from Sugar Spun Run's video. Watch it for the details.

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