Beat the heat with a slice of this refreshing Mississippi Mud Pie. Made with a luscious ice cream filling, velvety hot fudge, and a delectable Oreo cookie crust, this summertime treat is pure bliss!
Pull ice cream out of freezer and let thaw while preparing the crust.
In a food processor or blender, pulse the Oreos until finely crumbled. Remove 1/3 cup and set aside. Transfer remaining crumbs to a medium bowl. Stir in the butter, sugar, and salt until combined.
Transfer mixture to a 9-inch pie plate or springform pan, Using a measuring cup, press firmly up the sides and into the bottom.
Spoon and spread softened ice cream into prepared crust, being careful not to press too hard or the crust won't hold. Cover with plastic wrap and freeze 24 hours.
Day Of
Spread hot fudge sauce (warm it only enough to spread, you don't want it to be too hot) evenly over the top of the ice cream pie. Cover and freeze at least 2 hours. Alternatively you can skip this step and just drizzle the hot fudge on top just before serving.
In a large bowl, beat cream with an electric mixer on medium-high speed until thickened. Mix in powdered sugar on low speed until stiff.
Spread whipped cream over the pie and top with reserved 1/3 cup Oreo crumbs.
Notes
Make-ahead: The pie crust can be topped with the ice cream and frozen in advance.