Name: Frozen Mudslide Pie
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 25 Oreo cookies; 4 tbsp (55 g) salted butter, melted; 3 oz (85 g) semisweet chocolate, finely chopped; 1/3 cup (78 ml) heavy cream; 1 tbsp salted butter, softened; 2 tbsp instant coffee; 1 tbsp very hot water; 4 oz (113 g) semisweet chocolate, finely chopped; 14 oz (396 g) sweetened condensed milk; 1 tsp vanilla extract; Pinch of salt (1/8 tsp); 1 1/2 cups (354 ml) heavy cream; 1 cup heavy cream (for topping); 2 tbsp Bailey’s Irish cream; 1/3 cup (42 g) powdered sugar; 1/2 tsp vanilla extract

Frozen Mudslide Pie is one of my favorite indulgent desserts because it combines rich chocolate, a hint of coffee, and a splash of Bailey’s into a creamy frozen treat. With an Oreo crust, layers of chocolate ripple, and a luscious filling, it’s like having a cocktail and dessert in one slice. I love serving it on special occasions, but it’s easy enough to make anytime I’m craving something decadent.

Why You’ll Love This Recipe

I love this recipe because it has layers of flavor and texture that come together beautifully. The crunchy Oreo crust, smooth chocolate ripple, and creamy filling balance each other perfectly. The Bailey’s whipped cream adds a boozy twist that makes it extra special. It’s also a great make-ahead dessert since I can keep it in the freezer until I’m ready to serve.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
▢25 Oreo cookies
▢4 Tablespoons (55 g) salted butter melted

Chocolate Ripple
▢3 oz (85 g) chopped semisweet chocolate finely chopped
▢⅓ cup (78 ml) heavy cream
▢1 Tablespoon salted butter softened

Filling
▢2 Tablespoons instant coffee
▢1 Tablespoon very hot water
▢4 oz (113 g) semisweet chocolate finely chopped (see note)
▢14 oz (396 g) sweetened condensed milk
▢1 teaspoon vanilla extract
▢Pinch of salt ⅛ tsp
▢1 ½ cups (354 ml) heavy cream

Bailey’s Whipped Cream
▢1 cup heavy cream
▢2 Tablespoons Bailey’s Irish cream
▢⅓ cup (42 g) powdered sugar
▢½ teaspoon vanilla extract

Directions

I begin by making the crust. I crush the Oreos into fine crumbs, mix them with melted butter, and press the mixture firmly into the bottom of a 9-inch pie dish. I place it in the freezer to set while I prepare the other layers.
For the chocolate ripple, I heat the heavy cream until just simmering and pour it over the chopped semisweet chocolate and softened butter. I stir until smooth and glossy, then let it cool slightly.
To make the filling, I dissolve the instant coffee in hot water. I melt the chopped chocolate until smooth, then stir it into the sweetened condensed milk along with the vanilla and a pinch of salt.
In a separate bowl, I whip the heavy cream until stiff peaks form. I fold the whipped cream into the chocolate-coffee mixture until light and fluffy.
I spread half of the filling into the prepared crust, drizzle half of the chocolate ripple on top, then add the remaining filling and drizzle the rest of the ripple over it. I swirl gently with a knife to create ribbons of chocolate.
I cover the pie with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
For the Bailey’s whipped cream, I whip the heavy cream, Bailey’s, powdered sugar, and vanilla until soft peaks form. I spread or pipe it over the frozen pie just before serving.

Servings and Timing

This recipe makes about 10–12 servings. It takes me around 30 minutes to prepare, plus at least 6 hours of freezing time for the pie to set properly.

Variations

Sometimes I replace Bailey’s with Kahlúa or another coffee liqueur for a different flavor. For a non-alcoholic version, I simply leave out the Bailey’s in the whipped cream. I also like to add chocolate shavings, cocoa powder, or extra Oreo crumbs on top for decoration. If I want a stronger coffee flavor, I increase the instant coffee slightly.

Storage/Reheating

I keep the pie covered in the freezer for up to 2 weeks. Since it’s a frozen dessert, it doesn’t need reheating. I let it sit at room temperature for about 10 minutes before slicing so it cuts more easily.

FAQs

Can I make this pie without alcohol?

Yes, I just skip the Bailey’s in the whipped cream or substitute with extra vanilla.

Do I need to bake the Oreo crust?

No, this crust sets perfectly in the freezer without baking.

Can I make the pie ahead of time?

Yes, I love making it the day before serving it stays fresh in the freezer.

What if I don’t have instant coffee?

I can use espresso powder instead, or leave it out for a milder flavor.

How do I get clean slices?

I run a sharp knife under hot water, wipe it dry, and slice while the pie is still firm.

Can I use milk chocolate instead of semisweet?

Yes, though the filling will be sweeter and less intense in flavor.

Can I skip the chocolate ripple?

Yes, but I love the extra ribbons of chocolate that make the pie richer.

How long should I freeze the pie?

At least 6 hours, but overnight is best for a firm, sliceable texture.

Can I use Cool Whip instead of homemade whipped cream?

Yes, I can substitute Cool Whip in the filling and topping, though the texture will be slightly different.

How should I store leftovers?

I wrap the pie tightly with plastic wrap and keep it in the freezer so it doesn’t absorb freezer odors.

Conclusion

Frozen Mudslide Pie is one of the most indulgent frozen desserts I’ve ever made. I love the creamy filling with hints of coffee and chocolate, the crunchy Oreo crust, and the fluffy Bailey’s whipped cream on top. It’s elegant enough for a special occasion but easy enough to make anytime I want a rich, frozen treat.