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.
Servings: 8 people
- 24 chocolate sandwich cookies (aka Oreos)
- 5 tablespoons unsalted butter melted
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.
- Loosely cover leftovers and store in the refrigerator for up to 3 days.
Calories: 354kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 25mg | Sodium: 484mg | Potassium: 184mg | Fiber: 1g | Sugar: 24g | Vitamin A: 335IU | Calcium: 97mg | Iron: 3mg