Peppermint Icebox Pie

• Vegetarian

• Condiments

  • 1 (7.5-oz. container Marshmallow creme

• Baking & Spices

  • 6 drops Food coloring, red
  • 1/4 tsp Kosher salt
  • 1 tbsp Peppermint extract
  • 1 cup Powdered sugar

• Snacks

  • 25 Chocolate oreo cookies

• Dairy

  • 5 tbsp Butter, unsalted
  • 12 oz Cream cheese
  • 2 1/2 cup Heavy cream

Found on countryliving.com

Ingredients

• 25 chocolate Oreo cookies
• 1/4 tsp. Kosher salt
• 5 tbsp. unsalted butter, melted
• 12 oz. cream cheese, at room temperature
• 1 (7.5-oz.) container marshmallow creme
• 1 tbsp. peppermint extract
• 1 1/2 c. heavy cream
• 3/4 c. confectioners sugar
• 6 drops red food coloring
• 1 c. heavy cream
• 1/4 c. confectioners sugar
• Candy: crushed starlight mints

Directions

• Make the crust: Pulse cookies in a food processor until fine crumbs form, 10 to 15 times. Add salt and butter, and pulse to combine, 8 to 10 times. Press crumb mixture into a 9 pie plate.Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add marshmallow creme and peppermint extract, and beat until combined. In a separate bowl, beat cream and sugar with an electric mixer on high speed until very stiff peaks form, 1 to 2 minutes. Gently fold cream mixture into cream cheese mixture. Gently fold in food coloring. (For swirls, add a few extra drops of food coloring before spooning filling into piecrust; do not mix in—just stir once and then spoon out of the bowl.) Spoon filling into prepared crust. Cover and chill at least 3 hours or up to overnight.Make topping: Whip cream and sugar with an electric mixer on high speed until soft peaks form, 1 to 2 minutes; spoon over pie.Garnish with crushed mints.