Chocolate mudslide pies are so incredibly easy to make. I have tried this in so many different ways, such as with different types of puddings or by incorporating some different toppings like crushed Oreos, or gummy worms, or any of your favorite cookies on top. I have made this for so many occasions in individual cups for when we had guests over for dinner, or in big pie form for parties. Either way, it is absolutely wonderful and EASY!
Check out what our friends over at Nestle had to say about this:
“Chocolate Mudslide Frozen Pie can be taken along to a party or served as an after-dinner delight. Chocolate crumb crust is spread with a mixture of sour cream, melted chocolate morsels and coffee. Covering that is a whipped topping followed by a sprinkling of mini chocolate morsels. Delicious!”
These are so incredibly delicious as described above. A perfect mix of crunchy and crispy as well as creamy and smooth. YUM!
Ingredients
1 prepared 9-inch (6 ounces) Keebler chocolate crumb crust
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 teaspoon NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules
1 teaspoon hot water
3/4 cup Daisy sour cream
1/2 cup Domino granulated sugar
1 teaspoon vanilla extract
1 1/2 cups Land O’ Lakes heavy whipping cream
1 cup Domino powdered sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Instructions
MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes.
COMBINE coffee granules and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.
BEAT cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.
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Quick Tip: Store in the fridge for up to 5 days.
Thanks again to Nestle Toll House for this amazing recipe.
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