Frozen Peppermint Pudding Pie Food

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.

CLEAR PEPPERMINT MERINGUE PIE

Steps:

• For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray.
• Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely.
• Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes.
• For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract.
• Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
• For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
• Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes.
• To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

FROZEN PEPPERMINT PIE

Steps:

• Beat cream cheese until fluffy.
• Gradually beat in milk.
• Stir in creme de menthe.
• Fold in whipped topping.
• Pour into crust.
• Freeze for 4 hours.

FROZEN PEPPERMINT PIE

Steps:

• Reserve 8 mints and 4 cookies for garnish; set aside. Crush remaining mints and coarsely chop remaining cookies.
• Place chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into crust.
• Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each serving with 2 Tbsp. COOL WHIP, 1 cookie half and 1 mint just before serving.