Candy Cane Pie

A peppermint dessert that's perfect for Christmas!

Oreo Crust

24 Oreos 5 tablespoons butter

Peppermint Pie Filling

1 bag mini marshmallows 1/2 cup heavy whipping cream 1 teaspoon peppermint extract 1 drop red gel food coloring 16 ounces Cool Whip crushed/chopped peppermint candy canes

Blend the Oreos in a food processor until they are in fine crumbs.

While the processor is still running on low speed, slowly pour in the melted butter and continue processing until all the cookie crumbs are coated well.

Press the cookie crumbs into the base and up the sides of the prepared pie dish. Freeze for 20 minutes.

Add the mini marshmallows and heavy whipping cream into a small saucepan, over medium heat, and heat while stirring constantly until the marshmallows have melted.

Remove the saucepan from the heat and let it cool to room temperature, while stirring it occasionally to help it cool down.

Stir in the peppermint extract and red gel food coloring and mix well.

Stir in half of the Cool Whip and mix until well combined.

Spoon the peppermint filling into the crust and smooth it out with a spatula.

Spread the other half of the Cool Whip over top the peppermint filling. Cover the pie dish with a lid or plastic wrap and chill in the fridge for at least 6 hours, or overnight is even better.

Before serving, sprinkle the crushed/chopped candy cane pieces over top of the pie. Enjoy!