I know what you guys are thinking….
Well you are probably thinking a few things:
- “OH NO SHE DIDN’T!”
- “WHAT THE HECK DID SHE DO NOW?”
- “I thought Nicole was on a diet and not making sugary desserts for a while?”
You are right about all of those things. But I just couldn’t resist! I thought this would be a good idea for someone who may have a birthday coming up? No? You’re not buying it? That’s fine. I can’t it. But admit it though, you know I am glad that I made this cake because as easy as it to make this you will be glad I made it to. If it helps though, I only had a few bites of this slice and pitched the rest of the cake. No, I don’t mean three HUGE bites. Just three average bites. It was really good, but really rich. What made it easy to eat was the ice cream. Oh yea. That ice cream kind of made the rest of the sweetness calm down for me a bit.
Where did the Mississippi Mud Pie idea came from you’re wondering? Well, I never had a Mississippi Mud Pie but I know it consist of chocolate cake or brownie layer, a bunch of gooey chocolate stuff, marshmallows and more chocolate stuff. I mean it is a hot of a mess of chocolate stuff. So, I decided to take the concept and recreate it in my image. This is probably one of the easiest recipes EVER on my blog. All you have to do is layer everything and freeze it until you are ready to serve it. It is “stupid good”! I am definite making this again for a “Girls Night Dinner”. We will eat this cake, drink cocktails, and discuss how men are great one minute and utterly useless the next. What occasion will you make this cake for?
Mississippi Mud Pie Ice Cream Cake
Ingredients
- 1– 1 lb. Brownie Mix with contents (egg, oil, water)
- 1.5 Quart Rocky Road Ice Cream
- 2– 7 oz. Marshmallow Fluff jars
- 16 oz. chocolate icing
- 1 c. candy milk chocolate, chopped
Instructions
- Preheat oven to 350 Degrees
- In a large bowl, add the brownie mix contents along with egg, water, and oil. Mix well and until smooth. Spray a 9 inch Springform pan and pour the brownie mix into the pan. Bake according to the times indicated on the brownie mix box. Once finished baking, let cool completely.
- Take the carton of frozen ice cream and cut the carton away from the ice cream. ACT QUICKLY. Cut the ice cream into slices and place on top of the brownie mix. Fill in the missing spaces of the ice cream layer by cutting smaller pieces of the ice cream. Use a rubber spatula to smooth the layer evenly. I used about all of the ice cream except about a 4th but you can use all of the ice cream. Once the layer is spread evenly, place back in the freezer for about 15-30 minutes.
- Take the cake out of the freezer, and quickly spread the jars of marshmallow fluff on top of the ice cream layer evenly. Next, spread the chocolate icing on top of the marshmallow fluff with a butter or serrated knife and sprinkle with milk chocolate chunks. Place back in the freezer for 8 hours or overnight.
- Carefully remove from springform pan and serve immediately.
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