Things You'll Need:
- -fat free Oreos
- -fat free vanilla ice cream
- -I Can’t Believe It’s Not Butter spread
- -cocoa powder
- -semi-sweet chocolate squares
- -fat free caramel syrup
- -2 pie pans or 1 Pyrex
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Step 1
Make the crust. In a bowl, mash up approximately 2 ½ cups of fat free Oreos. They need to look slightly larger than bread crumbs. Heat up 3 tablespoons of I Can’t Believe It’s Not Butter in the microwave. Place the 2 ¼ cups of the Oreo cookie crumbs in a bowl with the melted butter and mash it all together to form a pie crust. Place the pie crust in either 2 pie tins or one large Pyrex glass dish.
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Step 2
Make chocolate sauce. Over the low-medium setting on your stove, heat up 4 tablespoons of butter. Add 5 large squares of baking chocolate. Slowly heat the chocolate and butter until it becomes a sauce.
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Step 3
Pour the caramel and chocolate sauce over the crust. Once the chocolate sauce is ready, it’s time to finish off the crust. Drizzle 1/3 of the chocolate sauce over the pie crust. Drizzle an equal amount of caramel sauce over the pie crust.
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Step 4
Freeze the pie crust. Place the pie crust in the freezer for approximately 30 minutes or until the pie crust has chilled and the sauces are frozen.
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Step 5
Place the ice cream in the refrigerator. You want to place the ice cream in the refrigerator while the pie crust is in the freezer. The ice cream needs to soften.
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Step 6
Top with half of the ice cream. Once the pie is ready, it’s time to top it with the ice cream. Spread half of the ice cream in a layer on the pie crust. Top the ice cream with ¼ of the remaining chocolate and caramel sauce. Place the pie in the freezer for approximately an hour.
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Step 7
Complete the second ice cream layer. Once the time is up, it’s time to complete the mud pie with the second layer. Spread the remaining ice cream over the first layer. Top the ice cream with ¼ cup of crushed Oreos. Top it off with a drizzle of the remaining caramel and chocolate sauce. Freeze the mud pie for 2 hours and serve. Enjoy!
