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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âIce-cream pies are so versatile because you can use your favorite ice-cream, toppings and decorations. You can also make them well in advance and keep them on-hand for unexpected company.â âLorraine J. Darocha, Mountain City, Tennessee Ingredients:
1 package (3 ounces) cream cheese, softened |
2 tablespoons sugar |
2 cups heavy whipping cream, divided |
1/4 cup chopped walnuts |
1 chocolate crumb crust (9 inches) |
2 packages (4-3/4 ounces each) chocolate-covered peppermint candies, divided |
1 pint chocolate ice cream or fudge ripple ice cream |
1/4 cup hot fudge ice cream topping, warmed |
2 tablespoons confectioners' sugar |
1 teaspoon peppermint extract |
2 to 3 drops green food coloring, optional |
Directions:
1. In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour.
2. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners' sugar, extract and food coloring if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.
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