Total Time
15mins
Prep 10 mins
Cook 5 mins

This recipe is from a BHG. Time does not include the four hours freezing time.

Ingredients Nutrition

  • 3 pints peppermint ice cream
  • 1 chocolate crumb pie shell
  • 12 ounces chocolate fudge topping (1 12-ounce jar fudge ice cream topping)
  • coarsely crushed peppermint candy cane (or striped peppermint candies) (optional)

Directions

  1. In a chilled bowl, stir ice cream until softened.
  2. Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours.
  3. To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies.

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