Ingredients:
For the Crust:
1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
1/4 cup unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
2 cups whipped topping (like Cool Whip), thawed
1/2 cup crushed candy canes
For Garnish (Optional):
Whipped cream
Extra crushed candy canes
Chocolate shavings
Directions:
Make the Crust: In a medium bowl, combine the crushed cookies and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate while preparing the filling.
Prepare the Filling: In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and mix until combined.
Gently fold in the whipped topping until no streaks remain. Then, fold in the crushed candy canes.
Pour the filling into the chilled crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until firm.
Garnish: Before serving, top the pie with whipped cream, extra crushed candy canes, and chocolate shavings if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 280 kcal per slice | Servings: 8 slices
Tips:
For a more vibrant look, add a few drops of red food coloring to the filling for a light pink hue.
Use peppermint-flavored Oreos for the crust for an extra festive touch.
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