Description
A dreamy pink peppermint filling on a chocolate cookie crust, topped with whipped swirls and crushed candy canes.
Ingredients
- Chocolate cookie crumbs (Oreo-style)
- Butter (for crust)
- Cream cheese
- Whipped topping or heavy cream
- Peppermint extract
- Crushed candy canes
- Powdered sugar
- Red food coloring (optional for pink hue)
- Extra whipped cream for topping
Instructions
- Make the Crust: Mix chocolate crumbs with melted butter; press firmly into a pie dish. Chill 10 minutes.
- Cream Base: Beat cream cheese with powdered sugar until smooth.
- Flavor It: Add peppermint extract and a drop of red food coloring for a light pink color.
- Fold: Gently fold in whipped topping or whipped cream until fluffy.
- Add Candy: Stir in crushed candy canes for texture.
- Fill & Smooth: Spread the peppermint filling evenly into the chilled crust.
- Chill: Refrigerate 2–4 hours until set. Top with whipped cream and more crushed candy canes before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Adjust the amount of peppermint extract to taste.
- For a more festive look, use additional crushed candy canes for garnish.
- Prep Time: 10 minutes
- Cook Time: No bake (chill only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg