Peppermint Pie
Contributed by: NAPSA
Simply Sweet Holiday Dessert
(NAPSA) - When your house is filled with holiday guests, make entertaining easy as pie. Whip up a quick-start dessert to make celebrations more festive.
This holiday season is all about ice cream pie. Serve a heaping slice of Peppermint Pie topped with whipped cream and hot fudge. This treat will send taste buds on a trip to the North Pole. And don't forget cake lovers. Peppermint Stuffed Cupcakes will delight children and the young-at-heart with a delectable combination of cake, ice cream, frosting and holiday sprinkles.
For ice cream with half the fat and one-third fewer calories, use rich and creamy Dreyer's/ Edy's Slow Churned Light Peppermint Ice Cream.
Prep time: 15 minutes
Ingredients:
- 20 Oreo or other creme-filled cookies
- 2 tablespoons butter, melted
- 1 carton Dreyer's/Edy's Slow Churned Light Peppermint Ice Cream
- 1 (8-ounce) container whipped topping, chocolate syrup or hot fudge sauce, as needed
- Chocolate sauce for drizzling (optional)
Directions:
In a food processor, crush cookies into fine crumbs. In a mixing bowl, stir together cookie crumbs and butter. With your fingers, gently press the crumb mixture evenly onto the bottom and sides of 9-inch pie plate. Place pie in the freezer for about 15 minutes or until firm.*
Meanwhile, transfer the ice cream from the freezer to the refrigerator for about 15 minutes to soften. Scoop ice cream into the crust and spread evenly with a spatula. Pipe or spoon whipped topping around the border of the pie. Place pie in the freezer for several hours or until ice cream is firm.
To serve, cut into 8 wedges and place each wedge on a dessert plate. Optional serving tip: Drizzle wedges with chocolate sauce.
* Store-bought chocolate cookie crust may be substituted.
Peppermint Stuffed Cupcakes
Prep time: 20 minutes - Cook time: 25 minutes
Makes 18 cupcakes
- 1 box devil's food or vanilla cake mix
- 1 cup chocolate frosting
- Decorating sprinkles or crushed candy canes
- 1 carton Dreyer's/Edy's Slow Churned Light Peppermint Ice Cream
Line muffin tins with 18 paper muffin cups. Prepare cake batter according to package directions; spoon into muffin cups.
Bake at 350 F for about 25 minutes or until toothpick inserted into cupcakes comes out clean. Cool completely.
Cut off tops of cupcakes. With a small spatula, spread the frosting on the cupcake tops; decorate with sprinkles. Using a spoon, scoop out the insides of the cupcake bottoms to form empty shells. Scoop about 1/4 cup ice cream into each cupcake. Place tops back on the cupcakes at a slight angle. Serve immediately or place in the freezer until needed.
For more easy holiday dessert ideas, visit www.slowchurned.com.
Serving Size: Makes 8 Servings
