peppermint bark cheesecake pie
(1 rating)
Adapted from another Peabody recipe. I like that it doesn't include mint extract which made my first attempt taste like toothpaste.
(1 rating)
Ingredients For peppermint bark cheesecake pie
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1 1/2 coreo cookie crumbs
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3 Tbspbutter
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2 1/4 cheavy whipping cream
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12-15full sized candy canes
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1 pkgcream cheese (8 oz), room temperature.
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1 cansweetened condensed milk (14 oz)
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1 cpeppermint bark, chopped
How To Make peppermint bark cheesecake pie
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1Remove candy canes from wrappers and place into cream overnight or until they are fully dissolved.
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2Melt butter and combine with cookie crumbs, press into pie pan.
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3Whip cream until it forms peaks.
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4Beat together cream cheese and sweetened condensed milk until creamy. If you want you can add extra crumbled candy canes at this point.
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5Gently fold whipped cream into cream cheese mixture.
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6Sprinkle chopped peppermint bark over bottom of crust.
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7Add filling to crust and freeze at least 6 hours. Store in freezer.
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