Chocolate Peppermint Pie
Minutes Prep time: 20
Minutes Total time: 200
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 200
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups crushed chocolate sandwich cookies
3 tablespoons butter
2-1/2 cups Reddi-wip® Original Dairy Whipped Topping
2-1/2 cups premium vanilla ice cream
1/2 teaspoon peppermint extract
15 each peppermint round candies
2 tablespoons chocolate shell topper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 63 mg | 6% |
Carbohydrate | 43 g | 14% |
Cholesterol | 38 mg | 13% |
Total Fat | 18 g | 27% |
Iron | 4 mg | 20% |
Calories | 346 kcal | 17% |
Sodium | 181 mg | 8% |
Protein | 3 g | 6% |
Saturated Fat | 9 g | 44% |
Sugars | 30 g | 3% |
Vitamin C | 0 |
Remove ice cream from freezer and leave to soften on counter about 15 minutes.
Meanwhile, spray a 9-inch pie pan with cooking spray. Stir together cookie crumbs and melted butter in a medium bowl until blended. Place cookie mixture into the pie pan and press evenly over bottom and sides of the pan. Freeze for 10 minutes.
Add Reddi-wip, ice cream, peppermint extract, and 10 peppermint candies into a blender container; blend until smooth. Pour filling into pie crust. Freeze for at least 3 hours.
Crush remaining candies. Immediately before serving, top pie with chocolate topping, additional Reddi-wip and crushed peppermint candies.
Chocolate Peppermint Pie