Total Time
15mins
Prep 15 mins
Cook 0 mins

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Ingredients Nutrition

  • 2 cups finely crushed cream-filled chocolate sandwich cookies (about 20 cookies)
  • 3 tablespoons butter, melted
  • 1 cup crushed hard peppermint candy, divided
  • 14 cup water
  • 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
  • 1 -2 drop red food coloring (optional)
  • 2 cups heavy cream, whipped (do not use non-dairy whipped topping)

Directions

  1. LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
  2. BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
  3. COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
  4. FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.