With the constant onslaught of less than happy news, it is nice to find stories that are more celebratory.
Nabisco was proud to announce the 100th birthday of Oreo cookies earlier this week. I have to be honest, I’m not a regular consumer. Yes, I’ll admit that dunked in milk they are quite tasty, but I tend to prefer cookies of the homemade variety.
There is, however, one thing they do exceptionally well…chocolate crusts! I recently discovered an even better way to make their famous crust. I now use coconut oil to create the perfect texture and even better flavor (plus coconut oil is an excellent anti-aging beauty secret — now that they’re 100 years old, I’m sure the Oreos really appreciate that!)
The recipe below is ridiculously easy, incredibly delicious, and great to make in advance…then store it in your freezer until ready to serve.
I hope you enjoy this excuse to celebrate.
Mud Pie with a Chocolate Crust
4 hours
Number of servings: 12
Per Serving 211 calories
Fat 13 g
Carbs 21 g
Protein 3 g
Ingredients
Directions
Prepare the crust by combining the crumbs and coconut oil and pressing into the bottom of a 9” springform pan that has been brushed with a little extra coconut oil. Bake at 350ºF for 10 minutes.
Remove from oven and allow to cool.
While crust is cooling, allow ice cream to soften at room temperature, about 30 minutes. Stir ice cream in a large bowl then pack it into the prepared chocolate crust. Cover with foil and place in the freezer for a minimum of three hours (any less and it tends to be really messy).
Remove edges of springform pan, slice, garnish and serve.
