Chocolate Peppermint Pie

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This creamy, minty, chocolaty ice cream pie is the perfect ending to a delicious holiday meal.

  • 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
  1. Remove ice cream from freezer and leave to soften on counter about 15 minutes.
  2. 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.
  3. 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.
  4. Crush remaining candies. Immediately before serving, top pie with chocolate topping, additional Reddi-wip and crushed peppermint candies.
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Nutrition Information
Calories: 347 View complete nutrition information
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