Peppermint Chiffon Pie

Peppermint Chiffon Pie
Servings: 8 Prep 15 mins Chill 1 hr


  • 32 chocolate wafer cookies
  • 6 tablespoons (3/4 stick) butter, softened
  • 1 package (4-serving size) instant white chocolate or vanilla pudding and pie filling
  • 1 1/2 cups milk
  • 3 drops red food coloring
  • 1/4 teaspoon peppermint extract
  • 2 1/2 cups frozen nondairy whipped topping, thawed
  • 6 red-and-white mint candies

Make It

1. Finely crush cookies. Measure 1-1/2 cups into medium-size bowl, reserving remaining crumbs. Stir in butter; blend well. Press mixture over bottom and up sides of 9-inch pie plate.

2. Place pudding and pie filling in large bowl. Whisk in milk, food coloring and peppermint extract.

3. Fold in whipped topping. Pour one third of mixture into pie shell. Layer with remaining cookie crumbs. Top with remaining filling. Refrigerate at least 1 hour or until set.

4. Unwrap and crush the mint candies. Sprinkle around the edge of the pie. Serve chilled. Makes 8 servings.