White Chocolate Peppermint Pie Recipes

Steps:

• In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.

Steps:

• Generously grease a 9-inch pie plate; set aside.
• For crust: In a medium bowl, combine crushed chocolate cookies and melted butter.
• Press mixture onto the bottom and up the side of the prepared pie plate. Cover and chill for at least 15 minutes.
• Meanwhile, prepare pudding mix according to package directions for traditional pudding pie, using the 1 1/2 cups milk.
• Spread filling in the chilled crust.
• Cover and chill for 8 to 24 hours.
• Before serving, in a small bowl, combine whipping cream, powdered sugar, and peppermint extract.
• Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
• Spread whipped cream over top of pie.
• Sprinkle with crushed peppermint candies.
• Makes 8 servings.

Steps:

• Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping. Melt chocolate as directed on package; drizzle over pie. Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.