Candy Cane No Bake Pie

Instructions:

1. In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat together powdered sugar and softened cream cheese until smooth and creamy.
3. Add the red food coloring, vanilla extract, and peppermint extract to the cream cheese mixture, stirring until evenly tinted.
4. Fold in ½ cup of crushed peppermint candy.
5. Gently fold the cream cheese mixture into the whipped cream until well combined.
6. Spread the peppermint filling evenly into the Oreo crust.
7. Top with Cool Whip and finish with a sprinkle of crushed peppermint candy.
8. Refrigerate for 1–2 hours, or until set, before slicing and serving.

Variations:

• Chocolate lovers: Drizzle melted chocolate or chocolate syrup over the top before chilling.
• Festive swirl: Divide the filling into two bowls, tint one pink and leave the other white, then swirl them together for a candy cane effect.
• Mini pies: Make individual servings by dividing the filling into mini Oreo pie crusts.
• Extra crunch: Mix crushed chocolate sandwich cookies into the filling for more texture.

Tips:

• For smooth blending, make sure the cream cheese is softened to room temperature.
• Crush candy canes in a zip-top bag with a rolling pin for even pieces without too much dust.
• This pie can be made up to 24 hours in advance—perfect for busy holiday schedules.
• Store leftovers covered in the refrigerator for up to 3 days.

Cool, creamy, and peppermint-perfect, this Candy Cane No Bake Pie is a festive dessert that adds holiday magic to any table.