No Bake Mississippi Mud Ice Cream Cake Recipes
NO BAKE MISSISSIPPI MUD ICE CREAM CAKE RECIPE
This No Bake Mississippi Mud Pie Cream Pie is the perfect summer dessert!
Provided by Camille Beckstrand
Categories Dessert
Time 8h20m
Number Of Ingredients 8
Steps:
- Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
- Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
- Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
- Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
Nutrition Facts : Calories 757 kcal, Carbohydrate 72 g, Protein 12 g, Fat 49 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 72 mg, Sodium 387 mg, Fiber 5 g, Sugar 49 g, ServingSize 1 serving
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
NO BAKE TURTLE CAKE RECIPE
This simple dish is loaded with chocolate and caramel-y goodness. Pecans, caramel, whipped topping, toffee bits, chocolate . . . all the deliciousness of turtle cake without all the work!
Provided by Camille Beckstrand
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Unwrap Otis Spunkmeyer Chocolate Creme Cakes and place in a 9x13" baking pan.
- Drizzle 1/2 cup of caramel sauce on top of the creme cakes.
- In a bowl, mix together container of Cool Whip with 1/2 cup of caramel sauce. Spread on the cakes in the pan.
- Sprinkle pecans, toffee bits, and mini chocolate, then drizzle with leftover caramel sauce.
- If desired, top with additional whipped cream when serving.
Nutrition Facts : Calories 393 kcal, Carbohydrate 61 g, Protein 2 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 158 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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