Have you ever ordered Red Robin’s Mountain High Mudd Pie desert and wished you knew the recipe so that you could make it at home for your family and friends? Well, I found it so I am going to share it with you.  You will need about seven hours to make this (mainly due to the freezing process), so be prepared for that.  The recipe will feed about 12, which is perfect if you want to make it for a birthday cake or a party desert. You can also freeze the leftovers in a sealed container for up to two weeks.

What you will need:

6 Cups chocolate ice cream

1 Cup peanut butter cookie pieces (I prefer to use Girl Scout Tagalong cookies)

6 Cups vanilla ice cream

1 2/3 Cups creamy peanut butter

4 Chocolate flavored graham crackers

1 Cup fudge topping

1 20oz squirt bottle of chocolate topping

1 20oz squirt bottle of caramel topping

1 Can whipped cream

3/4 Cup chopped peanuts

12 Maraschino cherries, with stems

Soften the chocolate ice cream and load it into the bottom of a 2 ½ to 3 quart mixing bowl.  Make sure the surface of the ice cream is smooth and leveled. Next, spread the peanut butter cookie pieces evenly over the top of the ice cream, then cover the bowl and put it back into the freezer for at least an hour.

Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces.  Again, make sure to smooth and level the surface of the ice cream.  Cover the bowl with plastic wrap and put it back into the freeze for at least an hour.

Use a spatula to spread 2/3 cup peanut butter over the surface of the ice cream.  Be sure the ice cream has hardened before you do this or it can get sloppy.  Then crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter.  Put the bowl back into the freeze for at least an hour.

Remove the bowl from the freezer and hold it in a sink filled with warm water for about 1 minute.  You want the edges of the ice cream to soften just enough so that you can invert the ice cream onto a plate.  Turn a large plate upside down and put it on top of the bowl.  Flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate.  You may have to put the bowl back into the water if it will not come out.  Once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 to 2 hours.

Without heating it up, spread the fudge evenly over the entire surface of the ice cream mountain.  Put the fudge-coated ice cream back into the freezer for an hour.

When the fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well.  Put the ice cream mountain back into the freezer for another hour.

Slice the ice cream with a warm knife into 12 pieces.  Put waxed paper between the cuts so that when you serve it later, it is easy to divide.  Cover the ice cream mountain and put it back into the freezer.

Once you go to serve this delicious ice cream cake, coat each plate with a criss-cross pattern of chocolate and caramel sauce.  Make three parallel lines down the plate with the squirt bottle of chocolate sauce, then three parallel horizontal lines made with the bottle of caramel sauce.  Place the slice of ice cream upright onto the plate toward the back of the design.  Spray the whipped cream on top of the ice cream and down the curved side of the cake and onto the plate.  Sprinkle about a tablespoon of chopped peanuts over the whole ice cream mountain cake slice.  Add a cherry on top, serve and enjoy.