Triple Chocolate Peppermint Pie

By sandiB2010

Ingredients

• Crisco® Original 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 Smucker's® 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

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from marthawhite.com

Preparation

Step 1

Holiday Muffin Mix Challenge

HEAT oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray. Blend muffin mix, butter and almonds in medium bowl with fork just until crumbly. Press evenly onto bottom and up sides of prepared pie plate.

SPOON ice cream into pie crust and spread evenly. Place pie in freezer for 1 hour or until firmly frozen.

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.