Easy Peppermint Ice Cream Pie

5.0(5)

Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)

by Mommy Diva·published 2006-12-25

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Frozen Desserts

Servings

2 pies

Total time

2h 15m

prep 15 min

Calories / serving

1970 kcal

Ingredients (3)

serves

2 graham cracker pie crust, ready made (I do 1 regular and 1 chocolate, a Keebler and an Oreo)
1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container)cream
16 ounces Cool Whip Topping

Instructions (9 steps)

01Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
02Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
03Scoop half of mixture into each of 2 pie crusts.
04Smooth evenly in crust.
05Cover with lid, if available, or wrap.
06Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
07

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Rich recipe — supports nutrition-aware planning.