Ingredients
Equipment
Method
Preparation
- Combine crushed chocolate cookies and melted butter in a bowl until evenly moistened.
- Press the mixture into a 9-inch pie plate and freeze while making the filling.
- Beat cream cheese and powdered sugar together in a large bowl until smooth and fluffy.
- Add peppermint extract and red food coloring. Mix until well blended.
- Fold in whipped topping until the mixture is light and creamy.
- Stir in half of the crushed peppermint candies.
- Spread the filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Garnish with extra whipped topping and remaining peppermint candies before serving.
Nutrition
Notes
For a gluten-free version, use gluten-free chocolate cookies. You can also substitute peppermint extract with vanilla for a different flavor profile. Serve cold for the best experience.