Candy Cane Ice Cream Pie With Oreo Cookie Crust Food

CANDY CANE ICE CREAM PIE

Steps:

• Pulse the cookies and butter in a food processor until all the cookies chopped fine and mixture resembles sandy crumbs.
• Press cookie crumbs into an 8 inch pie plate, pressing down the bottom and sides. Freeze until ready to use.
• Soften ice cream just until it's soft enough to add the crushed peppermint. Fold crushed candies into ice cream and fill pie plate. Chill until firm. about 1 hour.
• Soften fudge just until it's spreadable, but won't melt the ice cream. Smooth fudge over pie. Sprinkle with more crushed candies and candy canes.
• Cover loosely with plastic wrap, then foil and freeze until firm.

CANDY CANE ICE CREAM PIE WITH OREO COOKIE CRUST

Steps:

• MAKE OREO PIE CRUST:.
• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Mix Oreo crumbs and melted butter together.
• Press into 9" deep-dish pie pan bottom and sides.
• Bake for 8 minutes. Cool completely.
• PREPARE ICE CREAM FILLING:.
• Spread softened vanilla ice cream over bottom of pie crust.
• Sprinkle with crushed cookies.
• Freeze until set, about 1 hour.
• Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
• Freeze at least 4 hours or overnight.
• PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:.
• On medium-high speed, beat cream with sugar until stiff peaks form.
• If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
• If not using pastry bag, spread plain whipped cream over pie.
• If desired, garnish with peppermint candies.

LAYERED CANDY CANE DESSERT

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.

CANDY CANE PIE

Steps:

• In a saucepan, combine the candy and milk.
• Heat over a low heat and stir frequently until the candy dissolves.
• Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid.
• Chill until partially set, then fold in the whipped cream.
• Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across.
• Place a whole layer of wafers in the bottom of the dish.
• Pour half the peppermint mixture over.
• Repeat the layers.
• Chill 6 hours or overnight.
• Sprinkle with a few chocolate wafer crumbs and cut to serve.