Tipsy Mud Pie Recipe
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Summary
Ingredients
1 (15 ounce) package chocolate sandwich cookies, crushed
1/4 cup plus 2 tablespoons butter or margarine, melted
1 banana, thinly sliced
1 tablespoon lemon juice
1 pint chocolate ice cream, softened
1/2 teaspoon vanilla extract
1 tablespoon instant coffee powder
1 (12 ounce) carton frozen whipped topping, thawed and divided
2 tablespoons brandy
2 tablespoons Kahlua or other cofifee flavored liqueur
1/2 cup plus 2 tablespoons chopped pecans
2 tablespoons chocolate syrup
Directions
Combine cookie crumbs and butter, stirring well; press into a buttered 10-inch pieplate.
Combine sliced banana and lemon juice, tossing gendy; drain.
Arrange banana in a single layer over chocolate crust Cover and freeze until firm.
Combine ice cream, vanilla, coffee powder, 1/4 cup whipped topping, brandy, Kahlua, and 1/2 cup pecans, stirring well.
Spread evenly over chocolate crust.
Cover and freeze at least 8 hours.
Spread remaining whipped topping over pie; drizzle with chocolate syrup.
Sprinkle with remaining 2 tablespoons pecans.
Combine sliced banana and lemon juice, tossing gendy; drain.
Arrange banana in a single layer over chocolate crust Cover and freeze until firm.
Combine ice cream, vanilla, coffee powder, 1/4 cup whipped topping, brandy, Kahlua, and 1/2 cup pecans, stirring well.
Spread evenly over chocolate crust.
Cover and freeze at least 8 hours.
Spread remaining whipped topping over pie; drizzle with chocolate syrup.
Sprinkle with remaining 2 tablespoons pecans.
