Cool and creamy candy cane pie has a chocolate cookie crust and a no-bake peppermint pie filling. Topped with Cool Whip and decorated with mini candy canes, this easy dessert is perfect for Christmas or even Valentine's Day!
PREP TIME 15 minutesminutes
CHILL TIME 1 hourhour
TOTAL TIME 1 hourhour15 minutesminutes
YIELD 8servings
Ingredients
For the Chocolate Cookie Crust
24Oreo cookiescrushed into crumbs
5tbspbuttermelted
For the Peppermint Cream Filling
2(8 oz) bricks of cream cheese
1cuppowdered sugar
2tsppeppermint extract
2dropsred food gel
3candy canescrushed
1(8 oz) container of whipped toppinglike Cool Whip
For the Whipped Cream Topping
1(8 oz) container of whipped toppinglike Cool Whip
8mini candy canes for decorating the top
Instructions
Prep the Oreo Cookie Crust
Combine the crushed Oreo cookies and melted butter in a large mixing bowl. Toss with a fork until all the crumbs are coated in butter and then spread into a pie plate. Press firmly into place and chill for 15 minutes.
Prep the Peppermint Cream Filling
Add the cream cheese and powdered sugar to a large mixing bowl and beat them together with a hand mixer until smooth.
Add the peppermint extract and food coloring and beat them in until smooth.
Stir in the crushed candy cane pieces with a spatula.
Fold in the whipped topping.
Spread the peppermint filling into the prepared Oreo cookie crust and chill for one hour.
Decorate and Serve
Spread the remaining container of whipped topping over the top of the pie. Garnish with mini candy canes.