Take advantage of the limited edition peppermint and candy cane ice creams and make this festive peppermint ice cream pie with a chocolate cookie crumb base.

And it couldn’t be easier. Prep time is just 15 minutes for a nine-inch pie that yields eight servings.

If you’re not a peppermint fan, substitute egg nog ice cream, pumpkin ice cream or other holiday flavor and garnish with a circle of gingersnaps.

PEPPERMINT ICE CREAM PIE RECIPE

Ingredients

1. SOFTEN ice cream in the refrigerator for 15 minutes.

2. COMBINE cookie crumbs and butter in large bowl. Press crumb mixture onto bottom and side of 9-inch pie plate. Freeze for about 15 minutes or until firm.

3. SPREAD softened ice cream evenly into frozen crust. Pipe or spoon whipped topping around border of pie.

4. WARM the fudge sauce just enough to make it spreadable and frost the top of the pie. Garnish with crushed candy canes. Freeze for several hours or until firm.
 
We are grateful to the Blog.HWTM.com (Hostess With The Mostest) for the loan of the photo of the pie. We simply can’t find ours! See more pictures on how the Hostess With The Mostest prepared the recipe.