Name: Gluten Free Mudslide Pie Recipe
Prep time: 10 min
Total time: 265 min
Ingredients: 22 Kinnikinnick gluten-free chocolate vanilla sandwich cookies (K-Toos, divided use); ¼ cup butter (melted); 6 cups coffee ice cream (softened); ½ cup heavy whipping cream (whipped); ¼ cup gluten-free caramel syrup

If you still haven’t figured out just how you are going to show Dad how special he is and how much you love him, might I suggest you make him a pie? Honestly, isn’t a pie so much nicer than a tie? (All of a sudden I am tempted to make all my sentences rhyme – fortunately for you, I will resist the urge!)

The first pie I ever made for my Dad was when I was 8 years old. I had been given a Betty Crocker Juniors Cookbook for my 8th birthday. My Dad was stationed overseas for a year and when I found out he was coming home for a few days leave, I decided to make him a recipe from my very own cookbook. I chose a pie recipe that was simple enough for me to make with just a little bit of help from my Mom.

This five ingredient Gluten Free Mudslide Pie is a similar type of recipe – easy enough for the kids to do. If you don’t want your kids using the food processor, place the chocolate vanilla sandwich cookies (I used Kinnikinnick K-Toos) in a large food storage bag, give them a rolling pin and let them go to town pounding the cookies into crumbs. Better they pound the cookies than their brother anyway, right?

Make sure you leave enough time for the pie to freeze fully – you can make it a couple days ahead or the morning of Father’s Day of you plan to serve in the evening..

5 from 2 votes

Print Recipe

Gluten Free Mudslide Pie Recipe

Prep Time10 mins

Total Time4 hrs 25 mins

Course: Dessert

Cuisine: American

Servings: 8 people

Calories: 379kcal

Author: Gluten Free & More

Ingredients

▢ 22 Kinnikinnick gluten-free chocolate vanilla sandwich cookies K-Toos, divided use
▢ ¼ cup butter melted
▢ 6 cups coffee ice cream softened
▢ ½ cup heavy whipping cream whipped
▢ ¼ cup gluten-free caramel syrup

Instructions

▢
Place 19 cookies (filling and all) into a food processor fitted with the steel blade. Process until ground into fine crumbs. Add the melted butter and pulse several times to combine. Dump the mixture into a 9-inch, deep-dish pie pan and press firmly and evenly on the bottom and up the sides of the pan. Freeze for 15 minutes.
▢
Spread the softened ice cream into the frozen pie crust and smooth the top. Freeze for at least 4 hours or up to 2 days.
▢
Coarsely crush the remaining 3 cookies. Spread the whipped cream over the ice cream layer, sprinkle the crushed cookies on top, and drizzle with some caramel syrup.
▢
Serve immediately or store in the freezer until ready to eat.

Nutrition

Nutrition Facts

Gluten Free Mudslide Pie Recipe

Amount Per Serving

Calories 379 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g70%

Cholesterol 79mg26%

Sodium 211mg9%

Potassium 214mg6%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 25g28%

Protein 4g8%

Vitamin A 855IU17%

Vitamin C 0.6mg1%

Calcium 142mg14%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.