No-Bake Candy Cane Pie: Festive Peppermint Bliss
Light, creamy peppermint filling with a chocolate cookie crust and festive candy cane garnish the perfect holiday dessert!
Ingredients:
For the Chocolate Cookie Crust:
1 cups crushed chocolate cookies like Oreos
cup unsalted butter, melted
For the Creamy Peppermint Filling:
8 oz cream cheese, softened
1 cup powdered sugar
2 cups whipped topping e.g., Cool Whip, thawed
1 teaspoon vanilla extract
teaspoon peppermint extract
cup crushed candy canes plus extra for garnish
For Topping and Garnish:
Extra whipped topping
Crushed and whole candy canes optional
Directions:
Make the Crust:
In a medium bowl, mix the crushed chocolate cookies with melted butter until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a crust.
Refrigerate for 15 minutes to set.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the vanilla and peppermint extracts, mixing well.
Gently fold in the whipped topping until the mixture is smooth and fluffy.
Stir in the crushed candy canes.
Assemble the Pie:
Spoon the peppermint filling into the prepared crust.
Smooth the top with a spatula, ensuring an even layer.
Chill the Pie:
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the pie to set completely.
Garnish and Serve:
Just before serving, spread a layer of whipped topping over the pie.
Sprinkle with crushed candy canes for a festive touch and place whole candy canes around the edge if desired.
Nutritional Information:
Prep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes
Calories: 250-300 kcal per slice
Servings: 8-10 slices