Mom’s Ice Cream Dessert

Mom's Ice Cream Dessert

A Decadent Summer Treat: Peanutty Mud Pie

As summer approaches and the days grow longer and warmer, our cravings for cool, sweet treats become irresistible. One such indulgence that promises to delight both the young and the young-at-heart is the Peanutty Mud Pie.

This delightful dessert combines the classic charm of a mud pie with a nutty twist, making it a perfect treat for any summer gathering. Imagine the joy of biting into a rich, chocolatey crust that crumbles into a luscious layer of creamy vanilla ice cream, only to be followed by the luxurious, velvety chocolate topping that adds the final touch of decadence.

The addition of crunchy Spanish peanuts introduces a delightful texture and a hint of saltiness that beautifully balances the sweetness of the dessert. Whether you are planning a family barbecue, a picnic in the park, or a casual get-together with friends, this Peanutty Mud Pie is sure to be a hit.

It’s easy to make and can be prepared ahead of time, allowing you to enjoy the company of your loved ones without spending too much time in the kitchen. So, let’s dive into this simple yet delectable recipe that promises to become a staple in your summer dessert repertoire.

Ingredients

  • 1 (20 ounce) package chocolate sandwich cookies
  • 1/2 cup margarine, melted
  • 1 1/2 cups chopped Spanish peanuts
  • 1/2 gallon vanilla ice cream, softened
  • 2 cups confectioners’ sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract

Directions

  1. Crush all but 10 of the cookies. Combine the crushed cookies in a large bowl with melted margarine and peanuts. Press the mixture into a 9×13 inch baking dish and freeze until cold.
  2. Spread softened ice cream over the cold crust and freeze until set.
  3. In a large saucepan, combine confectioners’ sugar, evaporated milk, chocolate chips, 1/2 cup margarine, and vanilla. Bring to a boil over medium heat, stirring constantly. Boil for 7 minutes.
  4. Remove from heat and cool completely. Pour the mixture over the ice cream and freeze until set.
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