Preheat oven to 375°F (190°C). In large bowl, mix graham cracker crumbs, melted butter and sugar until well blended. Press evenly into bottom of Deep Dish Pie Plate, using Baker's Roller®. Bake 8 minutes or until lightly browned. Remove from oven; cool completely.
Place chocolate in small bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Spread half of the chocolate over bottom and partway up sides of crust; set remaining chocolate aside.
In large bowl, whisk cream cheese until smooth. Set aside 1 cup (250 mL) of the whipped topping for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.
If necessary, reheat remaining melted chocolate in microwave on HIGH 10-15 seconds; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.
U.S. Nutrients per serving: Calories 320, Total Fat 19 g, Saturated Fat 13 g, Cholesterol 25 mg, Carbohydrate 30 g, Protein 3 g, Sodium 240 mg, Fiber less than 1 g
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