Callie & I have experimented with a few peppermint desserts for Christmas, her favorite we'll post next week. This one I got from Pinterest via www.smuckers.com and changed the recipe just slightly...
| • | 2 cups chocolate wafer cookie or sandwich cookie crumbs |
| • | 1/4 cup sugar |
| • | 1/4 cup butter, melted |
| • | 1 (8 oz.) package cream cheese, softened |
| • | 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk |
| • | 2 teaspoons peppermint extract |
| • | 2 cups heavy cream, whipped |
| • | Red food coloring (optional) |
| 1 | LINE 9-inch round cake or springform pan with foil. |
| 2 | COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill. |
| 3 | BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan. |
| 4 | COVER; freeze 6 hours or until firm. |
