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Peppermint Pie
(Flavor available only Nov – Dec)

20 chocolate cookies
2 tablespoons butter, melted
1 carton Edy's Slow Churned® Peppermint Light Ice Cream or Edy's Limited Edition Peppermint Frozen Dairy Dessert
1 (8-ounce) container whipped topping
Small candy canes, as needed
Chocolate syrup or hot fudge sauce, as needed

Back To Recipes

In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie pan. Place in freezer about 15 minutes or until firm.*

Meanwhile, place the Edy's carton in refrigerator for about 15 minutes to soften. Scoop softened Peppermint into hardened crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until firm.

To serve, cut pie into eight wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

*Store-bought chocolate cookie crust may be substituted.



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