Peppermint Pie
From rodeogirl73 16 years agoIngredients
- Crust: shopping list
- 1-3/4 cups sugar free cookie crumbs (about 20 cookies) shopping list
- 3 tablespoons Hershey's cocoa shopping list
- 1/4 cup Splenda shopping list
- 1/2 cup (1 stick) butter, melted shopping list
- Filling: shopping list
- 8 (one 3.3-oz. bag) York sugar Free Peppermint Patties shopping list
- 1/4 cup skim milk shopping list
- 1 tablespoon Hershey's cocoa shopping list
- 1 tub (8 oz.) frozen non-dairy whipped topping, thawed (best not to use extra creamy or light whipped topping, just regular) shopping list
- Additional whipped topping (optional) shopping list
- Additional York sugar Free Peppermint Patties (optional) shopping list
How to make it
- Crust:
- Heat oven to 350 F.
- Stir together cookie crumbs, cocoa and splenda in medium bowl. Blend in butter, mixing well.
- Press crumb mixture evenly on bottom and up sides of 9-inch pie plate.
- Bake 8 minutes; cool.
- Filling:
- Remove wrappers from peppermint patties; cut into pieces.
- Place candy, milk and cocoa in medium microwave-safe bowl.
- Microwave at High (100%) 30 seconds; stir.
- If necessary, microwave at High 30 seconds at a time, stirring after each heating, until candy is melted and smooth when stirred.
- Cool slightly.
- Fold whipped topping into melted mixture; spoon into prepared crust.
- Cover; freeze 6 to 8 hours or until firm. (Pie will not freeze completely.)
- Garnish with additional whipped topping and peppermint pattie pieces, if desired.
- 8 servings.
People Who Like This Dish 4
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