From MARTHA WHITE
Makes 10 servings
Cool and festive this peppermint pie will put a smile on anyone’s face.
No-Stick Cooking Spray
1 (7.4 oz.) package MARTHA WHITE Chocolate Chocolate Chip Flavored Muffin Mix
1/4 cup butter, softened
1/3 cup roasted salted almonds, chopped
3 cups peppermint ice cream, slightly softened
1 cup SPECIAL RECIPE Hot Fudge Topping
1 cup heavy cream
3 tablespoons crushed red striped peppermint hard candies
Crushed red striped peppermint hard candies, for garnish
1.Heat oven to 350 degrees. Spray 9” pie plate with no-stick cooking spray. Blend muffin mix, butterM and almonds in medium bowl with fork, just until crumbly. Press evenly onto bottom and up sides of prepared pie plate.
2.Bake 12 to 15 minutes, or until beginning to look dry. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool completely.
3.Spoon ice cream into pie crust and spread evenly. Place pie in freezer for 1 hour, or until firmly frozen.
4.Spread fudge topping evenly over pie. Freeze until set, about 30 minutes. Whip cream in medium bowl with electric mixer at MEDIUM-HIGH speed until stiff. Fold in 3 tablespoons peppermint candies. Spread whipped cream over pie. Freeze at least 4 hours, or until firm. Garnish with additional crushed peppermint candies just before serving.
Find this recipe and more holiday treats at marthawhite.com