Gerald Kingen is a man with a mission. In 1985 he sold his successful Red Robin chain of restaurants to Tokyo-based Skylark Co. Ltd. Unhappy with the changes the new owners were implementing, Jerry and a partner purchased a "substantial equity position" of the Irvine, California based Red Robin in March of 1996. Now Jerry is once again at the helm of the company, with a goal of reviving old menu items and living up to the old slogan: "The world's greatest gourmet burger maker & most masterful mixologists."
A unique signature dessert item is the Mountain High Mudd Pie, which servers claim is one of the most ordered desserts on the menu. Save room for this giant-sized sundae made from chocolate and vanilla ice cream with peanut butter, caramel, and fudge sauce. There are several stages of freezing, so give yourself at least seven hours to allow for these steps. This dessert is big and serves at least a dozen, so it's good for a small party or gathering, or as birthday cake. If there's only a few of you, leftovers can be frozen in a sealed container for several weeks.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
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- 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
- 1 cup fudge topping
- 1 20-ounce squirt bottle chocolate topping
- 1 20-ounce squirt bottle caramel toppping
- 1 can whipped cream
- 3/4 cup chopped peanuts
- 12 maraschino cherries, with stems
- Do This
1. Line a 2 1/2- to 3-quart mixing bowl with plastic wrap. Soften the chocolate ice cream and load it into the bowl. Make sure the surface of the ice cream is smooth and leveled.
2. 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 1 hour.
3. Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. Again, be sure to smooth and level the surface of the ice cream. Cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour.
4. Use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. Be sure the ice cream has hardened before you do this or it could get messy.
5. Crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. Put the bowl back into the freezer for at least 1 hour.
6. Remove the bowl from the freezer and lift the plastic so that the ice cream is loosened from the bowl.
7. Turn a large plate upside down and place it on top of the bowl. Flip the bowl and plate over together, and let the ice cream fall onto the plate. Keep the plastic wrap on the ice cream and put it back in the freezer for another 1 to 2 hours.
8. Without heating it up, spread the fudge evenly over the entire surface of the ice cream mountain (remove the plastic first). Put the fudge-coated ice cream back in the freezer for 1 hour.
9. When the fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well. Once again, back into the freezer for at least 1 hour. We're almost there.
10. Slice the ice cream with a warm knife into 12 pieces. Put wax paper between the cuts so that when you serve it later, it is easy to divide. Then slip it back into the freezer, covered.
11. When serving, first coat a plate with 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.
12. Place the slice of ice cream upright onto the plate toward the back of the design.
13. Spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. Be generous.
14. Sprinkle about a tablespoon of chopped nuts over your creation.
15. Add a cherry to the top. Marvel at the beauty, then dig in or serve it before it melts. Repeat for the remaining slices.