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Tipsy Mud Pie

sweet.chef's picture
  Frozen whipped topping 12 Ounce, thawed and divided (1 Carton)
  Chocolate sandwich cookies 15 Ounce, crushed (1 Package)
  Banana 1 , thinly sliced
  Chocolate ice cream 1 Pint, softened
  Instant coffee powder 1 Tablespoon
  Lemon juice 1 Tablespoon
  Chopped pecans 1⁄2 Cup (8 tbs) (1/2 Cup Plus 2 Tablespoons)
  Vanilla extract 1⁄2 Teaspoon
  Butter/Margarine 6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoons)
  Brandy 2 Tablespoon
  Chocolate syrup 2 Tablespoon
  Kahlua/Other coffee flavored liqueur 2 Tablespoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5218 Calories from Fat 1623

% Daily Value*

Total Fat 247 g379.8%

Saturated Fat 128.5 g642.4%

Trans Fat 0 g

Cholesterol 295 mg98.3%

Sodium 3523.5 mg146.8%

Total Carbohydrates 703 g234.5%

Dietary Fiber 24.9 g99.7%

Sugars 495.2 g

Protein 44 g88.6%

Vitamin A 63.4% Vitamin C 30%

Calcium 72.8% Iron 17.1%

*Based on a 2000 Calorie diet

Tipsy Mud Pie Recipe