Tuesday, December 11, 2012

Peppermint Ice Cream Pie

Prep time: 15 minutes     Freezing Time: 3 hours, 15 minutes    Servings: 8


*20 chocolate sandwich cookies, finely crushed
*2 tbsp butter, melted
*1 carton (1.5 quarts) Peppermint EDY'S SLOW CHURNED Light Ice Cream
*1 container (8ounces) frozen whipped topping, thawed
*small candy canes (optional)
*chocolate syrup or hot fudge sauce (optional)

*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. *Place ice cream in refrigerator for 15 minutes to soften.

*Spread softened light ice cream evenly into frozen crust.  Pipe or spoon whipped topping around border of pie.  Arrange candy canes on top of pie.  Freeze for several hours or until firm.

*To serve, cut pie into 8 wedges.  Place on dessert plates and drizzle with chocolate syrup. 

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