*I have had much success using KinniToos Chocolate Sandwich Creme Cookies as a gluten-free option to Oreos. The typical 8-ounce package contains 18 cookies, less than the standard package of Oreos but just enough to make this crust. When eaten alone, they aren’t a spot-on replica of an Oreo, but they work quite well in baked goods. Note: When shopping for these, until you look closely, the name on the package looks like K-Toos.
**Coffee and chocolate are traditional flavors for Mud Pie and my personal favorite in this recipe, but you may certainly vary according to preference. I have also used coffee chip and coffee Heath bar ice cream.
***The lesser amount of chocolate sauce is about how much you need for a heavy drizzle over the top of the pie. Slightly more will allow for a complete layer over the top if that is preferred. Feel free to skip the measuring cup and eyeball this according to taste.
A few more tips:
•If you need to heat the chocolate sauce to soften, allow it to cool slightly before topping the pie.
•For easier slicing, allow the pie to sit on the counter for 10 minutes, give or take, depending on temperature of the room and how hard your freezer freezes. (On occasion I’ve stored this in my chest freezer, which freezes to a lower temperature than standard freezers; I could hardly cut it after 10 minutes!)
•For further ease when slicing, use a sharp knife that has been warmed in hot water (and quickly dried). For cleaner cuts, rinse the knife in warm water and dry between each cut.
•You could add a layer of chopped nuts, crumbled Oreos, and/or an extra drizzle of hot fudge sauce between the ice cream layers if desired. We prefer straight ice cream with the toppings on top!