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Crispy Chocolate Ice Cream Mud Pie

This recipe is a fun twist on ice cream cake. Enjoy making your own crispy crust with rice cereal and chocolate. Customize with any ice cream you want!

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 37  Minutes

Ingredients

  Amount Per Serving % DV *
Calories400
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium170 mg7% DV
Total Carbohydrates58 g19% DV
Dietary Fiber2 g8% DV
Sugars47 g
Protein6 g
Vitamin A15% DV
Vitamin C8% DV
Calcium0 mg15% DV
Iron20% DV
  Amount Per Serving % DV *
Calories400
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium170 mg7% DV
Total Carbohydrates58 g19% DV
Dietary Fiber2 g8% DV
Sugars47 g
Protein6 g
Vitamin A15% DV
Vitamin C8% DV
Calcium0 mg15% DV
Iron20% DV
  • 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 vanilla ice cream (1 qt.) , divided
  • 4 cups chocolate ice cream (1 qt.) , divided
  • HERSHEY'S Syrup Additional (optional)

Directions

  • 1. Butter 9-inch pie plate.
  • 2. 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.
  • 3. 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.
  • 4. 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.

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