Easy Peppermint Ice Cream Pie |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Just a quick pie I threw together in an attempt to recreate a cake served at the holidays by our local sports bar. One of my daughter's FAVORITES!! Cook time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;) Ingredients:
2 graham cracker pie crust, ready made (i do 1 regular and 1 chocolate, a keebler and an oreo) |
1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container) |
16 ounces cool whip topping |
Directions:
1. Soften ice cream on counter until workable (soft enough to stir in Cool Whip but not too liquid).
2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
3. Scoop half of mixture into each of 2 pie crusts.
4. Smooth evenly in crust.
5. Cover with lid, if available, or wrap.
6. Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
7. Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
8. Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
9. Enjoy! ;).
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