Gooey Mud Pie

1 jar (11.75 oz) hot fudge topping, slightly warm
1 9 inch premade chocolate pie cruse
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed
1 bottle (7.25 oz) chocolate shell topping.

Drizzle half of the warm fudge topping ove rbottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 mintues.

Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in 1/4 cup whipped topping. Fold in remaining whipped topping to create a mouselike texture.

Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle 1/4 of the chocolate topping over top of pie. Freeze pie 5 mintues. Repeat drizzling and freezing 3 more times. Cut pie into wedges and serve immediately.

Cover tightly and freeze for up to 3 days.

Brownie Pie A la Mode

1/2 cup sugar
2 tbs butter
2 tbs water
1 1/2 cups semisweet chocolate chips
2 eggs
1 tsp vanilla extract
2/3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup copped walnuts

fudge sauce:
1 cup (6 oz) semisweet chocolate chips
1/2 cup evaporated milk
1/4 cup sugar
1 tbs butter

vanilla ice cream

In a small saucepan over medium heat, bring the sugar, butter and water to a boil. Remove from the heta; stir in chocolate chips until melted. In a mixing bowl, beat eggs and vanilla. Add chocolate mixture; mix well. Combine flour, baking soda and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For fudge sauce, heat chocolate chips,milk, sugar and butter in a microwave or double boiler until chocoate and butter are melted; stir until smooth. Drizzle some over pie. Cut into wedges. Serve with ice cream and additional sauce.