Mountain High Mud Pie
Yield: 6 slices
2 pints vegan ice cream, any complementary flavors
1 cup cookie pieces, such as Oreos (cream filling removed) or graham crackers
½ cup natural smooth peanut butter
1 cup graham cracker crumbs (chocolate is best)
1 cup chocolate vegan fudge
Vegan whipped cream
1. Soften one pint of the ice cream at room temperature. Stir well so it will be easy to spread.
2. Line a small mixing bowl with plastic wrap to make removing the ice cream easy. Put the ice cream in the bowl and spread out evenly with a rubber spatula. Sprinkle the cookie pieces on this layer and press them into the ice cream with the spatula. Drape plastic wrap over the ice cream and cookies. Freeze for at least 1 hour.
3. Soften the other pint of ice cream at room temperature and stir well. Remove the mixing bowl from the freezer, remove the plastic wrap from the top of the hardened ice cream, and spread the softened ice cream evenly to form the next layer of the pie. Drape the plastic wrap over the ice cream again and freeze for at least 1 hour.
4. Remove the pie from the freezer and remove the plastic wrap from the top. Spread the peanut butter evenly on top of the ice cream. Sprinkle the graham crackers crumbs on this layer, and push them into the peanut butter with the rubber spatula. Freeze for at least 1 hour.
5. Place a plate over the bowl and, holding the plate to the bowl, flip the bowl over to unmold the pie onto the plate. Top the pie with the fudge. Freeze for at least 1 hour. Slice the pie using a hot knife. Top with whipped cream and serve.
© Copyright 2010. All rights reserved.