Time for another Recipe Roundup, hosted this month at Motherhood Apologia. The theme is freezer food, and I’m looking forward to using the recipes that I’ve already seen posted on other blogs. Here’s my contribution; I’m obviously supplying the dessert course!

Chocolate Mud Pie
1 (8.5 oz.) pkg. chocolate wafers
1/2 c. plus 3 T. butter or margarine
1 qt. coffee ice cream, slightly softened (or use as much ice cream as desired!)
1/3 c. cocoa
2/3 c. sugar
1/3 c. whipping cream
1 tsp. vanilla extract

In food processor, crush chocolate wafers to fine crumbs; melt 1/2 cup butter. In a 9-inch springform pan, blend the chocolate wafer crumbs and melted butter. With hands, press mixture firmly onto bottom of pan. Bake in 375° oven for 10 minutes. Cool crust completely on wire rack.

Carefully spread coffee ice cream into crust, pressing firmly until even and top is smooth. Cover with plastic wrap and freeze until firm, at least 1½ hours. In 2-quart saucepan over medium heat, cook cocoa, 2/3 c. sugar, 1/3 c. whipping cream, and 3 T. butter until mixture is smooth, boils, and is slightly thickened. Remove from heat; stir in 1 tsp. vanilla. Cool mixture partially; pour over coffee ice cream to glaze top. Return pie to freezer until firm, at least 2 hours. Don’t let plastic wrap or foil touch the glaze; when you remove it, the chocolate will come off with it! Serve with sweetened whipped cream and chocolate curls. Tip: Heat clean knife blade in gas stove flame before making each cut of pie. Much easier cutting!

Be sure to head over to Motherhood Apologia to check out the other recipes!