Chart House Mud Pie
2/3 (8 1/2 ounce) package dark chocolate wafers
1/4 cup butter or margarine, softened
1/2 gallon coffee ice cream, slightly softened
3/4 cup Chocolate Fudge Sauce
Whipped cream
Toasted sliced almonds
Crush wafers and mix with butter. Press into bottom and up sides of 9-inch pie plate. Chill thoroughly or bake at 350 degrees for seven minutes then chill.
Pack ice cream into chilled crust, shaping into slight mound. Freeze until firm. (Freezing before adding Fudge Sauce is essential to keep fudge from slipping off.)
Pour Chocolate Fudge Sauce evenly over pie and freeze until ready to serve. Serve with dollop of whipped cream and sprinkle with almond slices. Makes one 9 inch pie.
Chocolate Fudge Sauce
5 squares unsweetened Swiss chocolate.
1/2 cup butter or margarine
1 (5.3 ounce) can evaporated milk
3 cups powdered sugar
1 1/4 teaspoons vanilla
Melt chocolate and butter in small sauce pan. Remove from heat and mix in milk alternately with powdered sugar. Bring to boil over medium heat, stirring constantly.
Cook, stirring, 8 minutes or until thickened and creamy. Remove from heat and stir in vanilla. Store in refrigerator and use as needed. Makes 3 cups.
