Frozen Peppermint Cheesecake

Frozen Peppermint Cheesecake

1 ¼ cup chocolate wafer cookie crumbs (about 24 wafers)
¼ cup sugar
¼ cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 cup crushed hard peppermint candy
Red food coloring, optional
2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)

Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan.

In a large mixing bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream.

Pour into prepared pan, and cover.

Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.

Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.

Yield: Two 9″ pies.

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