Delta Mud Pie

Fat Boys BBQ Recipe

2 cups uniformly crushed Oreo cookies
3/4 stick of salted butter, softened to room temperature
1/2 gallon coffee ice cream, softened slightly
1 (12 oz.) bottle fudge sauce
1 cup unsalted pecan halves
whipped cream topping to taste

To toast the pecans: Preheat oven to 475 degrees. Into a preheated oven place on a middle rack, in a lightly buttered tray, the unsalted pecans for 4 minutes. Remove and cool.

Spray a large cookie sheet with nonstick oven spray.

Mix cookie crumbs and softened butter together with a fork until mixture is "muddy" in texture, spreading easily and staying together well. Spread mud mixture evenly over the bottom of the cookie sheet. Place in the freezer for 30 minutes to firm.

Cut the softened ice cream into 1 1/2 inch slices and lay the ice cream on top of the cookie crumb mud mixture, using a spatula to even. Freeze the compiled pie, tightly covered, for 30 minutes.

Remove from freezer. Top evenly with fudge sauce, then toasted pecans. Re-cover tightly. Return to freezer until firm. Cut into squares. Top with whipped cream. Store refrigerated, tightly covered.