Serves 1
Directions
- 1Add chocolate sandwich cookies to a food processor.
- 2Pulse until finely crushed.
- 3Transfer the crushed cookies to a mixing bowl.
- 4Pour in melted unsalted butter and mix well.
- 5Press the mixture into a pie dish to form the crust.
- 6In a clean bowl, add heavy cream, peppermint extract, and powdered sugar.
- 7Whip until stiff peaks form.
- 8In another bowl, whisk together instant vanilla pudding and whole milk until smooth and thick.
- 9In a small bowl, dissolve unflavored gelatin in hot water.
- 10In a large bowl, combine softened cream cheese, softened unsalted butter, and powdered sugar. Beat until light and fluffy.
- 11Add the vanilla pudding mixture and the dissolved gelatin to the cream cheese mixture and beat until combined.
- 12Fold in half of the whipped cream, mini chocolate chips, and crushed candy canes.
- 13Spread the filling evenly over the cookie crust.
- 14Freeze for at least 6 hours or overnight.
- 15In a clean bowl, add heavy cream and powdered sugar. Whip until stiff peaks form.
- 16Spread the remaining whipped cream over the frozen pie.
- 17Garnish with additional crushed candy canes.
Ingredients
- 36 Chocolate sandwich cookies
- 0.5 cup Unsalted butter
- 1 cup Heavy cream
- 1 tsp Peppermint extract
- 0.5 cup Powdered sugar
- 3.4 oz Instant vanilla pudding
- 0.75 cup Whole milk
- 1.5 tsp Unflavored gelatin
- 1 tbsp Hot water
- 8 oz Cream cheese
- 6 tbsp Unsalted butter
- 0.5 cup Powdered sugar
- 0.5 cup Mini chocolate chips
- 0.25 cup Candy canes
- 2 cups Heavy cream
- 0.25 cup Powdered sugar
- 4 Candy canes
Equipment
Food processorMixing bowlSpatulaPie dishHand mixerWhisk
Tips
- Freeze the pie for at least 6 hours or overnight.
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