Easy Peppermint Ice Cream Pie Food

ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

EDY'S PEPPERMINT PIE

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.

DREYER'S PEPPERMINT PIE

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.

QUICK AND EASY ICE CREAM PIE

Steps:

• let ice cream soften slightly .
• spread evenly in pie crust.
• squeeze chocolate syrup over pie in a criss-cross motion .
• do the same with the caramel syrup in oppostie direction .
• sprinkle top of pie with the crushed candy topping .
• freeze until ready to serve .
• any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !

3 INGREDIENT FROZEN PEPPERMINT PIE

Steps:

• Soften ice cream until easy to mix with cool whip.
• Spread into cookie pie crust.
• Freeze for several hours.
• Top with crushed candy canes or crumbled oreos or chocolate sauce.

EASY PEPPERMINT ICE CREAM PIE

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! :)

EASY PEPPERMINT ICE CREAM PIE

Steps:

• Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
• Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
• Scoop half of mixture into each of 2 pie crusts.
• Smooth evenly in crust.
• Cover with lid, if available, or wrap.
• Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
• Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
• Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
• Enjoy! ;).

FLUFFY PEPPERMINT PIE

Steps:

• Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
• Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
• Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.