EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! Since we have a number of December birthdays including hers, she insists I make this every year! "Cook" time is freezer time (although just suggested, I made mine and froze...
Provided by Michelle Waco
Categories Ice Cream & Ices
Time 2h15m
Number Of Ingredients 4
Steps:
- 1. Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- 2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- 3. Scoop half of mixture into each of 2 pie crusts.
- 4. Smooth evenly in crust.
- 5. Cover with lid, if available, or wrap.
- 6. Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- 7. Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- 8. Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark, chocolate sauce, or crushed Candy Cane Roca - my favorite.
- 9. Enjoy! :)
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