Recipe - Mudslide Pie

COOKIE CRUST
2 One half cup Finely ground oreo® cookie
crumbs; (approximately 25
cookies)
6 tablespoon Unsalted butter Land
O'lakes®; melted

CHOCOLATE FILLING
16 ounce Milk chocolate; finely
chopped
2 cup Heavy cream; divided
1 tablespoon Powdered gelatin
One fourth cup Kahlúa
8 tablespoon Unsalted butter; cut into
tablespoons
3 cup Finely ground oreo cookie
crumbs; (approximately 30
cookies)

ICING
1 cup Heavy cream
One fourth cup Bailey's irish cream liqueur
2 tablespoon Chocolate syrup

GARNISH
6 ounce White chocolate; chopped
14 Oreo® cookies
2 cup Finely ground oreo® cookies;
(approximately 20 cookies)

Make the crust:

1.Position a rack in the center of the oven and preheat to 350øF. Remove
the ring from a 10by3inch springform pan. Trim a 10inch cardboard cake
circle so that it fits snugly within the curved lip of the bottom of the
pan.

2.In a medium bowl, using a fork, combine the cookies and butter. Pat the
mixture evenly onto the bottom of the prepared pan and bake for 10 minutes.
Place on a wire rack to cool.

Make the chocolate filling:

3.Melt the milk chocolate according to the directions in Chocolate Melting
Tips. Set aside.

4.In a large chilled bowl, using a handheld electric mixer on medium speed
whip 1 One half cups of the heavy cream to stiff peaks. Refrigerate.

5.Sprinkle the gelatin over the Kahlúa and allow to soften. In a large
saucepan, combine the remaining One half cup heavy cream and butter and bring to
a boil. Remove the saucepan from the heat and stir in the softened gelatin.
Continue stirrting until the gelatin is dissolved. Stir in the cookie
crumbs and melted chocolate. Using a large rubber spatula fold in the
whipped cream.

6.Scrape the chocolate mixture over the crust and smooth into an even
layer. Cover with plastic wrap and freeze for 2 hours or overnight.

Make the icing:

7.In a large chilled bowl, using a handheld electric mixer on medium speed,
whip the heavy cream, Irish Cream liqueur and chocolate syrup to stiff
peaks.Using a small offset metal spatula, spread the top of the pie with
half of the icing. Reserve the remaining icing in the refrigerator.

Unmold the cake:

8.Using a portable blow dryer or damp (not wet) very hot towel, carefully
heat the outside of the springform pan until the edge of the filling melts
slightly. Release the clamp on the side of the springform pan and gently
lift it up and remove it from around the side of the pie. Using a thin
metal spatula transfer the pie to a serving plate.

9.Melt the white chocolate according to the directions in Chocolate Melting
Tips. Dip each chocolate sandwich cookie half way into the melted white
chocolate. Place on a baking sheet lined with waxed paper and place in the
refrigerator for 15 minutes to set.

10.Lift up the cake on the serving plate, supporting the bottom of the cake
in one hand. Pat the ground cookie crumbs around the side of the pie,
covering it completely.

11.Fill a pastry bag fitted with a medium star tip (such as Ateco #4) with
the remaining icing. Pipe 14 rosettes evenly spaced around the top outer
edge of the cake. Top each rosette with a white chocolate dipped cookie.
Keep the pie in the freezer until ready to serve.

Recipe by: 14