Edy's Peppermint Pie

Prep time: 15 min

Servings: 8

Yield: 8 servings

Description

Edy's peppermint pie recipe features an Oreo cookie crust and combines slow-churned peppermint ice cream and frozen whipped topping for a winter treat.

Ingredients

• 20 OREO® (regular or mint) or other creme-filled cookies

• 2 tablespoons butter, melted

• 1 quart EDY'S SLOW CHURNED® Peppermint Ice Cream

• 1 (8 ounce) container whipped topping

• Small candy canes, as needed

• Chocolate syrup or hot fudge sauce, as needed

Directions

1 Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.

2 Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.

3 Drizzle servings with chocolate syrup or hot fudge sauce.