I scream, you scream…

May 20, 2015

…we all scream for tropical mud pie!


Well, that didn’t have as much of a ring to it as I had hoped, but it’s oh-so-true.

Before I explain, I should note that I realize it’s been a while since I last posted. For those of you who work outside the world of education, let me fill you in: there’s this thing we call “100 Days of May.” I didn’t get it at first, but after teaching for five years, I definitely get it now; May feels like it’s at least 100 days long. No joke. Between the curriculum we try to cram in before summer vacation, the seemingly endless lists of meetings and activities outside the school day, state testing, and the need to corral squirrely end-of-the-year students, it definitely feels like a marathon. By the time school ends, that break seriously becomes a well-earned vacation! Confession: I literally did nothing but watch movies, eat and sleep for about four days after school (and our week-long summer institute) ended last year…and I didn’t even feel an ounce of guilt! It was necessary, I tell you.

Anyway, with all the crazy activity of the past couple weeks, I have so much to write about! I want to start by sharing the recipe for the seriously delicious tropical mud pie my mom made to celebrate my birthday.

We have a mud pie tradition that goes way back to my childhood days of celebrating birthdays with our neighbors. Cindy, one of my mom’s very best friends, always made the best mud pie, and we eventually coerced her into sharing that yummy recipe. It includes an Oreo cookie crust, along with layers of Mocha Almond Fudge ice cream, Cool Whip, Hot Fudge, and crumbled Oreos. Stick it in the freezer overnight, slice it up, and it’s ready to go.

So, well…yeah. It’s basically heaven.

This year, my mom called me with an idea to mix up the norm and try a tropical version of the tasty treat. Bonus: as it’s both dairy and gluten free, my mom would actually be able to eat the dessert she created. Fair enough, right?

The risk was worth it! The new version includes a ginger snap/coconut/macadamia nut crust that is to die for, along with layers of coconut ice cream, Cool Whip, pineapple sauce, and more macadamia nuts and cookie crumbles.

The leftovers are long gone, but I have no doubt that we’ll recreate this recipe. It would be perfect for a summer potluck or BBQ!

Tropical Mud Pie
Serves 12
A summery, tropical treat!
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Prep Time
1 hr 45 min
Cook Time
12 min
Total Time
2 hr
Prep Time
1 hr 45 min
Cook Time
12 min
Total Time
2 hr
For the crust
  1. 1 cup Ginger Snap cookies, crushed (we used Tate's Bake Shop Gluten Free Ginger Zinger cookies)
  2. 1 cup chopped macadamia nuts
  3. 1 cup shredded coconut
  4. 3-4 tbsp. melted butter
For the pineapple sauce
  1. 1 20 oz. can pineapple tidbits
  2. 1/2 cup sugar
  3. 1 tbsp. cornstarch
  4. 2 tsp. butter
  5. 1 tsp. white vinegar
  6. Pinch of salt
For the filling
  1. 4 containers Luna & Larry's Coconut Bliss ice cream (we used Naked Coconut flavor)
  2. 2 containers Cool Whip
  3. Pineapple Sauce
  4. Additional shredded coconut and chopped macadamia nuts
For the crust
  1. Combine crushed cookies, chopped macadamia nuts, shredded coconut, and melted butter (you may choose to use a food processor to do this).
  2. Carefully spread the mixture in the bottom of a 9x13 pan.
  3. Press into the bottom of the pan.
  4. Bake the crust in a 350 degree oven for about 12 minutes.
For the pineapple sauce
  1. Drain pineapple, reserving juice; set pineapple aside.
  2. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth.
  3. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.
  4. Remove from the heat; stir in the butter, vinegar, salt and pineapple.
  5. Place in refrigerator.
For the filling
  1. In your 9x13 pan (with the crust already baked), evenly spread softened coconut ice cream on top of the crust.
  2. Place in freezer for at least 30 minutes to allow layer to harden.
  3. Remove pan from freezer and evenly spread cooled pineapple sauce on top of the ice cream layer.
  4. Place in freezer for at least 30 minutes to allow layer to harden.
  5. Remove pan from freezer and evenly spread Cool Whip on top of the pineapple sauce layer.
  6. Sprinkle crumbled cookies and chopped macadamia nuts on top of the Cool Whip layer.
  7. Freeze for at least one hour prior to serving.
  8. Enjoy!
  1. When storing for prolonged periods of time, cover pan with Saran Wrap or a plastic lid to prevent freezer burn. Your tropical mud pie leftovers (if you have any) will stay tasty for weeks!
  2. Looking for ingredients? We found Tate's Bake Shop Gluten Free Ginger Zinger cookies at both Fred Meyer and World Market, and the Coconut Bliss ice cream was at Fred Meyer.
Adapted from Taste of Home Sweet Pineapple Sauce
Cursive in Chaos http://www.cursiveinchaos.com/
To all my teacher and student friends: hang in there. May is alllllmost over…


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