Red Robin Mud Pie Kopy Kat Recipe
This copycat recipe recreates Red Robin's famous mud pie dessert at home. A chocolate cookie crust forms the base for layers of coffee ice cream, homemade hot fudge sauce, and chocolate ice cream. After freezing, the dessert is topped with fresh whipped cream, chocolate shavings, and maraschino cherries. The result is an impressive frozen dessert with distinct layers and contrasting textures - from the crunchy crust to the creamy ice cream and rich fudge. While preparation involves multiple steps and freezing time between layers, the actual hands-on work is straightforward. This make-ahead dessert is perfect for special occasions and serves 10-12 people.
Ingredients
24 cookiesChocolate sandwich cookies
6 tablespoons Unsalted butter (melted)
2 tablespoons Granulated sugar
1.5 quarts Coffee ice cream
1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
2 tablespoons Light corn syrup
2 tablespoons Unsalted butter
1 teaspoon Vanilla extract
Pinch Salt
1 quart Chocolate ice cream
1 cup Heavy whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla extract
1/4 cup Chocolate shavings
2 tablespoons Cookie crumbs
6-8 Maraschino cherries
Instructions
Chocolate Cookie Crust
Preheat your oven to 350°F (175°C).
Place a sheet of parchment paper at the bottom of a 9-inch springform pan.
Process cookies (with filling) in a food processor until finely ground.
Mix cookie crumbs with melted butter and sugar until evenly moistened.
Press mixture firmly into the pan bottom, creating an even layer.
Bake for 8 minutes until set but not burnt.
Allow to cool fully on a wire rack, then place in the freezer for 15 minutes.
Coffee Ice Cream Layer
Allow coffee ice cream to soften just until spreadable (about 10 minutes at room temperature).
Scoop onto the frozen crust and spread evenly with an offset spatula.
Smooth the top surface carefully.
Freeze until completely solid (minimum 2 hours).
Hot Fudge Layer
In a medium saucepan, combine chocolate chips, heavy cream, and corn syrup.
Warm over low heat, stirring continuously until the mixture becomes smooth.
Take off the heat, then blend in the butter, vanilla extract, and a pinch of salt.
Allow the fudge sauce to come to room temperature before using.
Once cooled, pour half over the frozen coffee layer, gently spreading it out while leaving a ½-inch border around the edges.
Return to freezer for 30 minutes until set.
Reserve remaining sauce for serving.
Chocolate Ice Cream Layer
Soften chocolate ice cream until just spreadable.
Spread carefully over the frozen fudge layer.
Smooth the top with an offset spatula.
Freeze until solid (at least 3 hours).
Final Assembly
Beat the heavy cream together with powdered sugar and vanilla until stiff peaks develop.
Gently release and remove the sides of the springform pan.
Place the dessert onto a serving platter.
Pipe or spread the whipped cream decoratively around the top edge.
Sprinkle with chocolate shavings and cookie crumbs.
Add maraschino cherries for decoration.
Freeze for 15 minutes to set the final presentation.
Before serving, let stand at room temperature for 10 minutes for easier slicing.
Notes
Nutrition Information (per serving)
- Calories: 485
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 52g
- Sugar: 38g
- Protein: 5g
- Fiber: 2g
- Sodium: 210mg
- Cholesterol: 85mg