Peppermint Freezer Pie Recipes

PEPPERMINT FREEZER PIE

Steps:

• In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. , Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight., In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. , Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.

PEPPERMINT STICK PIE

Steps:

• Combine cereal and chocolate. Press onto the bottom and up the sides of an ungreased 10-in. pie place. Freeze for 10 minutes. Spoon ice cream into the crust. Freeze until serving. Garnish with chocolate syrup and peppermint candies.

PEPPERMINT PARTY PIE

Steps:

• Mix cookie crumbs and butter together in a bowl; press into a pie plate. Refrigerate pie crust until chilled, at least 30 minutes.
• Heat marshmallows and milk together in a saucepan over medium-low heat until melted and smooth, 5 to 10 minutes. Remove from heat and cool. Fold crushed peppermint candy into marshmallow mixture.
• Beat cream in a glass or metal bowl using an electric mixer until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed should curl over slightly. Fold whipped cream into marshmallow mixture; pour into pie crust. Chill until set, at least 2 hours.

FROZEN PEPPERMINT PIE

Steps:

• Beat cream cheese until fluffy.
• Gradually beat in milk.
• Stir in creme de menthe.
• Fold in whipped topping.
• Pour into crust.
• Freeze for 4 hours.

FROZEN PEPPERMINT PUDDING PIE

Steps:

• COMBINE the milk, pudding, and extract in a small bowl and whisk well. Then, whisk the mixture into the COOL WHIP.
• POUR the mixture into the cookie crust and top with sprinkles.
• FREEZE the pie for at least 6 hours.

FROZEN PEPPERMINT PIE

Steps:

• Reserve 8 mints and 4 cookies for garnish; set aside. Crush remaining mints and coarsely chop remaining cookies.
• Place chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into crust.
• Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each serving with 2 Tbsp. COOL WHIP, 1 cookie half and 1 mint just before serving.

PEPPERMINT-STICK PIE

Steps:

• In a chilled bowl, stir ice cream until softened.
• Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours.
• To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies.