Mountain Momma Mudslide Food

MUDSLIDE PIE

Steps:

• For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside.
• For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray.
• Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
• For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside.
• Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes.
• Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
• For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.

MUDSLIDE COCKTAIL

Steps:

• Fill an old-fashioned glass with 1 cup ice.
• Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.

MOUNTAIN MOMMA MUDSLIDE

Steps:

• 1st Layer Mix together by kneeding butter, pecans and flour. Layer in 9 X 12 pan and bake at 350 degrees for 20 minutes. Let cool. 2nd Layer Combine powered sugar, 1 cup Cool Whip and cream cheese. Layer onto cool crust. 3rd Layer Individually mix chocolate pudding them vanilla pudding. Layer one at the time over the cream cheese mix. 4th Layer Top with Cool Whip and add grated pieces of the chocolate bar on top of Cool Whip. Refrigerate.

MOUNTAIN MAMA MUDSLIDE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, 1/2 cup pecans, and melted butter together in a bowl; pour mixture into a 9x13-inch baking dish and press to form a crust.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool completely.
• Whisk cream cheese and confectioners' sugar together in a bowl until smooth; spread evenly over crust.
• Beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened; pour over cream cheese layer. Spoon whipped topping evenly over pudding layer.
• Drizzle chocolate syrup over whipped topping layer making abstract designs; sprinkle with remaining 1/2 cup pecans. Refrigerate until chilled and set, about 2 hours.

MOUNTAIN MAMA MUDSLIDE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, 1/2 cup pecans, and melted butter together in a bowl; pour mixture into a 9x13-inch baking dish and press to form a crust.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool completely.
• Whisk cream cheese and confectioners' sugar together in a bowl until smooth; spread evenly over crust.
• Beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened; pour over cream cheese layer. Spoon whipped topping evenly over pudding layer.
• Drizzle chocolate syrup over whipped topping layer making abstract designs; sprinkle with remaining 1/2 cup pecans. Refrigerate until chilled and set, about 2 hours.

MOUNTAIN MAMA MUDSLIDE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, 1/2 cup pecans, and melted butter together in a bowl; pour mixture into a 9x13-inch baking dish and press to form a crust.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool completely.
• Whisk cream cheese and confectioners' sugar together in a bowl until smooth; spread evenly over crust.
• Beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened; pour over cream cheese layer. Spoon whipped topping evenly over pudding layer.
• Drizzle chocolate syrup over whipped topping layer making abstract designs; sprinkle with remaining 1/2 cup pecans. Refrigerate until chilled and set, about 2 hours.