Advertisement

Ingredients

Directions

  • In a large mixing bowl, soften peppermint ice cream by using a wooden spoon to stir and press ice cream against side of the bowl. Stir until soft but not melted.

    Advertisement
  • Quickly spoon softened ice cream into crumb pie shell. Take the back of the spoon and gently push ice cream to build up the edges slightly. Cover and freeze for 1 hour or until firm. Spread ice cream topping over ice cream to evenly cover. Cover and freeze for 1 hour more.

  • Place the Whipped Cream in a pastry bag fitted with a star tip. Pipe in mounds on top of the pie. Cover and freeze for several hours or overnight until firm.

  • To serve, remove pie from freezer. Let stand 10 to 15 minutes before serving. Decorate the top with mini candy canes and/or red- and green-colored sprinkles. Use a large heavy-duty chef's knife to cut pie into 8 wedges.

Nutrition Facts

509 calories; 26 g total fat; 71 mg cholesterol; 248 mg sodium. 65 g carbohydrates; 4 g protein;

Whipped Cream

Ingredients

Directions

  • Chill a medium mixing bowl and the beaters of an electric mixer. In chilled bowl, beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form. Makes 2 cups.

    Advertisement

Reviews