Candy Cane Pie
This creamy candy cane pie recipe is loaded with the best filling and oreo pie crust. Each bite of this no bake treat is light and fluffy.
Servings: 8
Calories: 547kcal
Ingredients
- Ingredients
- For the Oreo crust:
- 25 Oreo cookies the wafers and fillings
- 5 tbsp unsalted butter melted
- For the Candy Cane pie filling:
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- Red Food Coloring
- 1 tsp Peppermint Extract
- 2 tubs of Cool Whip Thawed
- 3/4 cup peppermint candy canes crushed
Instructions
- For the Oreo crust:
- Crush the Oreo cookies in a food processor. Or place them in a Ziplock bag and bash with a rolling pin.
- Mix the crushed cookies with melted butter.
- Press into the bottom and up the sides of a 9-inch pie plate. I like to use the bottom of a glass cup for this.
- Place in the fridge as you make the filling.
- For the Candy Cane pie filling:
- In a large bowl beat the cream cheese and powdered sugar together until soft. Add the red food coloring until you get the color that you desire.
- Fold in the 1 container of the cool whip, followed by 1/2 cup of the crushed peppermint candy canes.
- Spoon the filling into the pie crust then smooth the top.
- Top with the other container of cool whip and the remaining crushed candy canes.
- Place in the fridge to chill for at least an hour before serving.
Video
Nutrition
Calories: 547kcal | Carbohydrates: 74g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 306mg | Potassium: 181mg | Fiber: 1g | Sugar: 52g | Vitamin A: 699IU | Calcium: 99mg | Iron: 3mg
