Bobs Peppermint Pie Food

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EDY'S PEPPERMINT PIE



Edy's Peppermint Pie image

There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.

Provided by Edy's

Categories     Trusted Brands: Recipes and Tips     Edy's

Yield 8

Number Of Ingredients 6

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

Steps:

  • In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
  • Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
  • To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

BOB'S PEPPERMINT PIE



Bob's Peppermint Pie image

Make and share this Bob's Peppermint Pie recipe from Food.com.

Provided by coconutcream

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (1/4 ounce) envelope plain gelatin
1/4 cup cold water
1/2 cup whipping cream
1 1/2 cups whipping cream, whipped
8 ounces peppermint candies, soft type (recommended ( Bob's)
1 chocolate cookie pie crust

Steps:

  • Soften gelatin in water; set aside.
  • Put half cup whipping cream in small saucepan with candy and cook over low heat until candy melts.
  • Add gelatin; mix well.
  • Let cool and fold in whipped cream.
  • Pour into crust.
  • Chill.

Nutrition Facts : Calories 615.4, Fat 41, SaturatedFat 20.8, Cholesterol 109.1, Sodium 297.6, Carbohydrate 59.6, Fiber 0.6, Sugar 32.3, Protein 4.5

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