Description
This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert that’s full of holiday flavors!
Ingredients
- 1 box (14 Oz. Size) Krusteaz Butter Vanilla Sugar Cookie Mix
- 1 Egg
- ½ cups Unsalted Butter, Softened
- 1 gallon Peppermint Ice Cream, Softened Slightly
- ½ cups Crushed Candy Canes
- Hot Fudge And Whipped Cream For Topping, If Desired
Preparation
Heat oven to 350ºF. Lightly grease a 9-inch pie pan with non-stick cooking spray. Set aside.
In a large bowl, combine cookie mix, egg, and butter. Stir thoroughly until mixture form into dough. Spread dough onto prepared pan in an even layer, pressing up the sides of pan to form a crust. Bake 22–25 minutes, or until golden.
Remove from oven and immediately take the bottom of a glass or spoon and lightly press down on the cookie to form a flatter layer, (it will puff up during baking). Let cool completely.
Once cookie crust is cooled, scoop softened peppermint ice cream onto crust and spread with a spatula in an even layer. Top with crushed candy canes. Freeze for at least 2 hours, or until firm.
When ready to serve, let soften for 10 minutes at room temperature, so pie is easier to slice. Garnish with hot fudge and whipped cream, if desired.
