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HG Candyland Peppermint Pie

HG Candyland Peppermint Pie Categories:
Nb persons: 8
Yield:
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Mint Condition! Combining the seasonal goodness of peppermint with the year-round goodness of chocolate, this pie is AMAZING. Warning: If you alert your holiday guests that this creamy treat is low in fat and calories, they might fall over and knock down some of your decorations. Ingredients: Crust
    4 sheets (16 crackers)  chocolate graham crackers
    2 tbsp.  light whipped butter or light buttery spread, (like Brummel & Brown)
Filling
    1/2 cup  fat-free sweetened condensed milk
    1/4 cup  fat-free milk
    1 small (4-serving)  box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
    3 cups  Cool Whip Free, thawed
    3 tbsp. mini  semi-sweet chocolate chips

2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free Reddi-wip

Directions:
Preheat oven to 400 degrees.

To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.

Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.

Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.

To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.

Once crust has cooled completely, evenly pour filling into the pan.

Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)

Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-wip just before serving. Dig in!

MAKES 8 SERVINGS

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