Mile High Mocha Mud Pie

I love mocha mud pie! When I was little after church we would always go to the Morden motor inn and I would convince my dad (almost every time) to let me have it for desert. I haven’t found a place that can do it as well, but this recipe seems to be pretty close!


□ 4 c. Vanilla Ice Cream (slightly softened)

□ 1 (9") ready-made Chocolate Pie Crust

□ 1/2 c. creamy Peanut Butter

□ 4 c. Mocha Almond Ice Cream (slightly softened)

□ 1 c. Chocolate Fudge Sauce (armed)

□ Whipped cream

□ 1/2 c. slivered Almonds

Spread vanilla ice cream evenly in pie crust, smoothing top; freeze 30 minutes.

In glass container in microwave or in small saucepan over low heat, melt peanut butter until smooth and spreadable; spread over vanilla ice cream. Freeze 30 minutes or until hardened.

Spread mocha-almond ice cream over peanut butter, mounding high toward center of pie; smooth surface. Freeze 6 hours or overnight.

To serve: Cut pie into 8 pieces. Top each piece with 2 tablespoons fudge sauce, whipped cream to taste, 1 tablespoon slivered Almonds.

Enjoy!