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Mini Mud Pies with Peanut Butter and Chocolate

Author: Kristin Maxwell


Mini Mud Pies

  • 1 package of Oreos 30 cookies
  • 3/4 cup - 1 cup Tablespoons peanut butter
  • 1 carton of Mud Pie Ice Cream I used Dreyers Slow Churned, softened)
  • 1 jar hot fudge topping or Hershey's Syrup

For garnish (optional):

  • Hershey's Syrup
  • Sliced almonds
  • Whipped Cream
  • Maraschino Cherries


  • Place the Oreos into a ziploc bag and crush with a rolling pin. You may need to do this in shifts. Crush as finely as possible. Place crushed Oreos into a large bowl and add the peanut butter. Mash together with a fork until all is well combined. (If you have a food processor, I'd recommend using that for this step).
  • Place cupcake liner or treat cups into muffin pans. Place a heaping tablespoon of the cookie/peanut butter mixture in the bottom of each cupcake liner, pressing lightly to form the base. *Tip: have a little dish of water nearby to wet your fingertips as they will get sticky!
  • Add a small scoop of softened ice cream. Add just enough to fill to the top of the cupcake liner.
  • Freeze your mini mud pies for at least two hours.
  • Remove papers, and garnish with chocolate sauce, whipped cream, almond slices and a cherry. Serve immediately, as they do melt rather quickly.