Hollyday Mint Pie Recipe
A layer of fudgy-chocolate-mint cookies hides beneath rich peppermint cheesecake in this scrumptious pie.
- Prep Time: 15 min
- Total Time: 3 hours, 15 min
- Serves: 8
Ingredients
- 16 Fudge Shoppe Grasshopper cookies
- 1 Ready Crust Graham Pie Crust
- 3 tablespoons hot water
- 4 ounces cream cheese, softened*
- 1/3 cup sugar
- 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
- 8 drops green food coloring (optional)
- Red hot cinnamon candies (optional)
- Fresh mint leaves (optional)
Directions
- Crush cookies. In small bowl combine cookies and water. Spread over bottom of crust.
- In mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, milk and peppermint extract. Beat until combined. Fold in whipped topping.
- Divide mixture in half. Stir food coloring into one half, if desired. Spoon alternating dollops of white and green mixtures on top cookie layer in crust.
- Refrigerate at least 3 hours or until set. If desired, garnish top of pie with holly leaves made from cinnamon candies and mint leaves. Store in refrigerator.
- *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.