Makes 2 pies
Ingredients:
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)
16 ounces Cool Whip Topping
Directions:
1 Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
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)
16 ounces Cool Whip Topping
Directions:
1 Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
2
Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
3
Scoop half of mixture into each of 2 pie crusts.
4
Smooth evenly in crust.
5
Cover with lid, if available, or wrap.
6
Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
7
Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
8
Garnish with crushed candy cane or starlight mints, chocolate
curls, peppermint bark crumbles, or crushed Candy Cane Roca - my
favorite.
