Crispy Chocolate Ice Cream Mud Pie
So easy and so good! A crispy chocolate crust is filled with luscious layers of vanilla and chocolate ice cream and ribbons of chocolate syrup.
1/2 cup HERSHEY'S Syrup
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
2 cups crisp rice cereal
4 cups (1 quart) vanilla ice cream - divided use
4 cups (1 quart) chocolate ice cream - divided use
Additional HERSHEY'S Syrup (optional)
- 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 syrup 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.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 400; Calories from Fat 160; Total Fat 18 g 28% DV; Saturated Fat 11 g 55% DV; Trans Fat 0 g; Cholesterol 50 mg 17% DV; Sodium 170 mg 7% DV; Total Carbohydrates 58 g 19% DV; Dietary Fiber 2 g 0% DV; Sugars 47 g; Protein 6 g; Vitamin A 15% DV; Vitamin C 8% DV; Calcium 15% DV; Iron 20% DV.
Note: Percent Daily Values (% DV) are based on a 2,000 calorie diet.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.