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Peppermint Pie

Peppermint PieA festive peppermint ice cream pie featuring a chocolate sandwich cookie crumb crust. Count on this delightful dessert becoming a holiday favorite.

Recipe Ingredients:

Crust:
20 chocolate sandwich cookies, finely crushed
2 tablespoons butter, melted

Pie:
1 (1.5-quart) carton Peppermint DREYER’S or EDY’S SLOW CHURNED Light Ice Cream
1 (8-ounce) container frozen whipped topping, thawed
Small candy canes (optional)
Chocolate syrup or hot fudge sauce (optional)

Cooking Directions:

  1. For Crust: Combine cookie crumbs and butter in large bowl. Press crumb mixture onto bottom and side of 9-inch pie plate. Freeze for about 15 minutes or until firm.**
  2. For Pie: Place ice cream in refrigerator for 15 minutes to soften.
  3. Spread softened ice cream evenly into frozen crust.
  4. Pipe or spoon whipped topping around border of pie.
  5. Arrange candy canes on top of pie.
  6. Freeze for several hours or until firm.
  7. To serve, cut pie into 8 wedges. Place on dessert plates and drizzle with chocolate syrup.

Makes 8 servings.

*Peppermint DREYER’S or EDY’S Limited Edition Frozen Dairy Dessert.

**A 9-inch ready-to-use chocolate cookie crust may be substituted.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.