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5
from
3
votes
Candy Cane Pie
This No Bake Candy Cane Pie is the perfect Christmas holiday dessert. It’s easy to make, looks oh-so festive and the peppermint filling is refreshing.
Prep Time
15
minutes
mins
Chill Time
3
hours
hrs
30
minutes
mins
Total Time
3
hours
hrs
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
people
Calories:
354
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Food Processor
Pie Plate
Mixing bowl
Mixer
Ingredients
Crust
24
chocolate sandwich cookies
(aka Oreos)
5
tablespoons
unsalted butter
melted
Filling
2
cups
cold whole milk
2
boxes
instant white chocolate pudding mix
3.3 oz each
½
teaspoon
peppermint extract
8
ounce
whipped topping
thawed
4-6
drops
red food coloring
optional
Decorations
Candy canes
optional
Instructions
Crust
Add cookies to a food processor or
blender
and grind into fine crumbs.
Combine melted butter and cookie crumbs in a large bowl & stir until well combined.
Firmly press crumb mixture into a
pie plate
.
Chill the crust in the refrigerator for a minimum of 30 minutes.
Filling
In a large bowl, beat or whisk together milk and pudding mix until smooth.
Stir in peppermint extract and food coloring (if using).
Fold in 1 cup of whipped topping.
Spoon filling into prepared crust.
Chill the pie in the refrigerator for at least 3 hours.
Top with remaining whipped topping and decorate as desired.
Serve immediately or refrigerate until ready to serve.
Notes
Loosely cover leftovers and store in the refrigerator for up to 3 days.
Nutrition
Calories:
354
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
25
mg
|
Sodium:
484
mg
|
Potassium:
184
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
335
IU
|
Calcium:
97
mg
|
Iron:
3
mg