Chocolate Peppermint Crunch Dream Pie

Betcha thought I was done with the Dream Pie Series, huh?  Nope!  I've got one more for you.  Actually this was last month, but I'm a little bit behind on posting all my yummies from December so I'll be posting them this month instead.

This {NO BAKE} pie is super easy and has a wonderful chocolate peppermint flavor. You could easily substitute Andes' Chocolate Mint candies for the peppermint ones that might only be available in the winter.  See, easy peasy!

Here's what you need:

For the crust:
25 Oreo's (I used the ones with the red filling, but any will do)
1/3 cup butter, unsalted and melted

For the filling:
16 oz. Cool Whip
8 oz. Cream Cheese, at room temperature
1/2 cup sugar
40 Andes' Peppermint Crunch candy's (I think this comes in a bag like chocolate chips too)

In a food processor crush up the cookies until they resemble fine sand.  Don't worry about the filling, it sort of just disappears in the process.

 

Either pour into a bowl (if you like doing more dishes like I apparently do) and add the melted butter and mix until it resembles wet sand.  OR (like a smarty) leave the crushed cookies in the food processor, add the melted butter and pulse until it resembles wet sand.

Pour into a 9 inch pie dish and firmly press into the bottom and up the sides of the dish.

 

Cover with plastic wrap and refrigerate for 1 hour.

After the crust has chilled, cream the cream cheese and sugar until smooth.

 

Add the Cool Whip and mix until smooth.

Chop the Andes' Candies up into tiny pieces (dice) and pour into the filling mixture.

 

Mix to incorporate and pour into the chilled pie crust and cover with plastic wrap.

 

Refrigerate for at least 3 hours before serving.

Remove from refrigerator 10 minutes before serving.

Slice and Enjoy!

Serves 8 - 10

Here's the handy printable - Peppermint Crunch Dream Pie