So I’m sure everyone has seen the commercial that asks, “Do you dream in chocolate?” …Well, every time I hear that I think of my dad! So, for his birthday this year, when he asked me to make something ‘guilt free’ I KNEW it had to be something chocolate. And so the pondering began…What could I could make that was worthy of a ‘chocoholics’ birthday, yet still allows you to fit into your jeans the next day ? 
I began to think of desserts I knew my dad had loved in the past, and I instantly thought of Mongolian BBQ’s Mud Pie! If you have never tried this dessert…I’m warning you, you can’t stop at just one bite, it is THAT good! So I set off to the grocery store to re-create a lighter version of the beloved Mongo Mud Pie and came up with this recipe! Everyone (even my hubby who is a tough critic considering his personal obsession with mongo’s mud pie) LOVED it and agreed it didn’t taste ‘light’ at all! 
* Note: You could also try this recipe using whatever light ice cream you like and leave out the coffee granules. Some ideas would be swapping the coffee ice cream for mint to create a Mint-Oreo pie. Another good idea would be using vanilla ice cream to make a Cookies and Cream pie! You really could make whatever flavor of pie you would like by using any light ice cream of your choice instead of the coffee…Although, I must say the Oreo/coffee/chocolate combo is pretty darn good!
Ingredients
- 1 Quart (4 cups) light coffee ice cream (something with 120 calories/serving or less)
- 1 Oreo brand chocolate cookie pie crust (pre-made kind)
- 1/4 Cup light Hershey’s chocolate syrup
- 1 Tbs Instant espresso (or instant coffee) granules
- 2 Nabisco 100 calorie Oreo packs, crushed (I use a zip-lock bag and rolling pin!)
- 1 Cup Fat Free Cool Whip topping (or chocolate Cool Whip if you can find it!)
Method
- Transfer pre-made crust into a spring-form pan sprayed with non-stick cooking spray.
(Don’t worry, this step is easy! Just scrape the Oreo crust out of pan it came in, and re-press it down in the bottom of your spring-form pan with your fingers..this way you can remove the sides of the spring-form pan when ready to serve and unveil your beauty of a pie! ) - Let the ice cream soften to a frozen custard consistency, but do not let it melt.
(You can do this by leaving it in the refrigerator for about 20 minutes, or or you can soften it by microwaving it for 30 seconds-1minute). - Pour the ice cream into a large mixing bowl (use your kitchen aid mixer if you have one; otherwise you may use a handheld mixer). Beat ice cream to soften further so it is easier to mix in other ingredients (about 30 seconds).
- To the mixing bowl, add cool whip, chocolate syrup, and 1 1/2 packs of the crushed Oreo cookies. Mix on med/high speed until all of the ingredients are well incorporated into ice cream.
- Pour the ice cream mixture into the spring-form pan, smoothing gently and evenly over the pie crust and place in the freezer.
- Leave it in the freezer for at least 6 hours, or overnight (for best results).
- When ready to serve, remove pie from the freezer and run a sharp knife around the inside edge. This will release the sides of the cake from the pan ring. Unlatch the sides and remove them.
- Garnish with the rest of the Oreo cookies and if desired, (to make it pretty) drizzle chocolate syrup on top.
Optional: Top with Reddi Wip!
Enjoy! Love Katie
Servings: 10 Slices
Calories: 176 Per Slice
Weight Watchers Points Plus Value: 6 Per Slice
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
