Recipe: Red Robin Mountain-High Mudd Pie (copycat recipe)

RED ROBIN MOUNTAIN-HIGH MUDD PIE
(copycat recipe)

6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1 2/3 cups creamy peanut butter
4 chocolate-flavored graham crackers, crushed
1 cup fudge topping
1 (20 ounce) squirt bottle chocolate topping
1 (20 ounce) squirt bottle caramel topping
1 can whipped cream
3/4 cup chopped peanuts
12 maraschino cherries, with stems

Soften the chocolate ice cream and place into the bottom of a 2 1/2- to 3-quart mixing bowl. Be sure to keep the surface of the ice cream smooth and level.

Spread the peanut butter cookie pieces evenly over the top of the ice cream, in an even layer. Cover the bowl the freeze for at least 1 hour.

Soften vanilla ice cream and spread over the chocolate ice cream and cookie pieces, keeping the ice cream smooth and level. Cover with plastic wrap freeze for at least 1 hour. Longer is better, as you will need a hardened surface for the next step. Don't move onto the next step unless the surface is hardened.

Spread 2/3 cup of peanut butter over the surface of the ice cream.

Spread the chocolate graham crackers crumbs evenly over the peanut butter. Put the bowl back into the freezer for at least 1 hour.

Remove the bowl from the freezer and hold it in a sink filled with warm water for about 1 minute. The ice cream will soften just enough around the edges enabling you to invert the ice cream onto a plate that has been placed upside down on the top of the bowl. Flip the bowl and plate over together, gently tap the bowl until the ice cream falls out onto the plate. You may have to put the bowl back into the water if it's stubborn. Once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours.

Spread the fudge topping evenly over the entire surface of the ice cream mountain. Do not heat the topping. Put the fudge-coated ice cream back into the freezer for 1 hour.

Once fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface. Place into freezer for at least 1 hour.

Slice the ice cream with a warm knife into 12 pieces. Put wax paper between the cuts keeping the slices easy to divide. Cover and place slices back into the freezer.

TO SERVE:
Coat serving plate with a criss-cross pattern of chocolate and caramel sauce. Make three parallel lines down the plate with the squirt three horizontal lines of caramel sauce.

Place the slice of ice cream upright onto the plate toward the back of the design. Spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. Sprinkle about a tablespoon of chopped nuts over the whipped cream. Add a cherry to the top. Repeat for the remaining slices.

Source: Meemo's Kitchen, November 7, 2007