Caramel Mudslide Pie

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Caramel Mudslide Pie
  • Prep 20 min
  • Total 6 hr 35 min
  • Servings 8
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Irish crème and coffee-flavored liqueurs are added to this decadent, no-bake caramel-drizzled ice cream pie.
By Angie McGowan
Updated Apr 16, 2012


  • 26 chocolate creme-filled sandwich cookies
  • 1/4 cup butter, melted
  • 6 cups coffee ice cream, slightly softened
  • 2 tablespoons Irish cream liqueur
  • 2 tablespoons coffee-flavored liqueur
  • 1/2 cup whipping cream, whipped
  • 1/4 cup caramel topping


  • 1
    Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.
  • 2
    In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.
  • 3
    Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.

Tips from the Betty Crocker Kitchens

  • tip 1
    For easier slicing, run your knife under hot water before cutting the pie.
  • tip 2
    Don’t add any more liqueur than what is called for in the recipe, because the high alcohol content could prevent the ice cream from freezing.


Nutrition Facts are not available for this recipe
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