Crush wafers and add butter. Mix well.
Press into 9-inch pie plate. Cover the soft coffee ice cream.
Put into freezer until ice cream is firm. Top with cold fudge sauce.
Return to freezer for at least 10 hours before serving.
Slice Mud Pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered toasted almonds.
Let ice cream stand at room temperature until softened.
Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
Top with some whipped cream.
Garnish pie as a whole, or individual pieces, top with slivered almonds.
Directions for The Chart House Spice Blend:.
Blend ingredients,
Crush wafers and add butter.
Mix well and press into 9-inch pie plate.
Cover with soft coffee ice cream.
Put into freezer until ice cream is firm.
Top with cold fudge sauce (place in freezer first to make spreading easier).
Store pie in freezer approximately 10 hours.
Crush wafers and add butter; mix well.
Press into 9-inch pie plate.
Cover with soft coffee ice cream.
Put into freezer until ice cream is firm.
Top with cold fudge sauce (it helps to place in freezer for a while to make spreading easier).
Store in freezer approximately 10 hours.
Crush wafers and add butter.
Mix well.
Press into 9-inch pie plate.
Cover with soft coffee ice cream.
Put into freezer until ice cream is firm.
Top with cold fudge sauce.
(It helps to place the fudge sauce in freezer for a time to make spreading easier.) Store in freezer approximately 10 hours before serving.
Crush wafers; add butter.
Mix well and press into a 9-inch pie plate.
Cover with soft ice cream.
Top with cold fudge sauce (place fudge sauce in freezer for a short time to allow for easier spreading).
Store in freezer for 10 hours.
Slice on chilled dessert plates.
Top with whipped cream and almonds.
Mix crushed chocolate wafers and melted butter together thoroughly.
Press mixture into a 9 inch pie plate.
Cover with soft coffee ice cream.
Top with cold fudge sauce.
(Put fudge sauce in the freezer for a while to make spreading easier.) Freeze for approximately 10 hours before serving.
8 servings.
Crush wafers. Add butter.
Mix well.
Press into a 9-inch pie plate.
Cover with ice cream.
Put into freezer until ice cream is firm.
Top with fudge sauce.
You may put sauce in freezer to make spreading easier.
You may store up to 10 hours in freezer.
Serve on chilled plates. Top with whipped cream and slivered toasted almonds.
Crush wafers and add butter.
Mix well.
Press into 9-inch pie plate.
Cover with soft coffee ice cream.
Put into freezer until ice cream if firm.
Top with cold fudge sauce.
Store mud pie in freezer approximately 10 hours.
Top with whipped cream and slivered almonds.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Blend ingredients well.
It helps to soften cream cheese first.
Serve with cut-up veggies or crackers.
Can sprinkle with paprika for color!
This recipe is served in the Chart House Restaurant in Vail, Colorado.
mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
place ice cream containers on counter until ice cream is pliable, but not melting.
place ice creams in bowl of electric mixer or mix by hand.
mix ice cream just enough to create marbled effect.
fill cake pan, using spatula to help shape ice cream.
drizzle top with chocolate fudge sauce.
place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
freeze 12 hours before serving.
serve with whipped cream if desired.
Pour milk into large mixing bowl.
Add pie filling.
Mix instant coffee.
Beat with a wire whisk for 1 minute; let stand for 5 minutes.
Fold in whipped topping.
Spoon into crust. Freeze until firm, for about 2 hours.
Top with fudge sauce and serve.
br>To use the following recipe, just add the recommended amounts
Using an electric mixer on low speed, beat puddings, milk and cream cheese until smooth. Change to medium-high speed and continue beating for another 2 minutes. Pour into pie crust. Top filling with banana slices (you should get about 2 layers of bananas slices).
Spread cool whip on top of pudding mixture. Drizzle light streams of chocolate syrup haphazardly over top. Do the same with the caramel syrup. Chill pie at least 4 hours before serving.
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
use directions on back for the chocolet pudding.
pour crushed grahm crackers, pudding, and gummy worms into bowl.
pour the mixture into pie crust.
be sure none of the worms are visable.
refrigarate untill ready to serve.
Crush wafers and add butter.
Mix well. Press into a 9-inch pie plate. Cover with softened coffee ice cream. Top with cold fudge.
(Tip:
It helps to place fudge sauce in the freezer for awhile to make the spreading easier.) Store Mud Pie in the freezer for approximately 10 hours.