Peppermint Sugar Cookie Ice Cream Pie – a delicious recipe with Vanilla Sugar, Egg, Unsalted Butter, Cream, Canes, If. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F. Lightly grease a 9-inch pie pan with non-stick cooking spray. Set aside.
2
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.
3
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.
4
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.
5
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.
319
kcal
Calories
25
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box (14 Oz. Size) Krusteaz Butter Vanilla Sugar Cookie Mix, 1 Egg, 1/2 cups Unsalted Butter, Softened, 1 gallon Peppermint Ice Cream, Softened Slightly, and more.
Yes, Peppermint Sugar Cookie Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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