• 1 1/3 cups York mini peppermint patties, divided
  • 5 tablespoons milk, divided
  • 1 package chocolate crumb crust
  • 1½ cups mini marshmallows
  • 1 tub frozen whipped topping, thawed and divided

 

Directions:

  • Place 1/3 cup peppermint patties and 1 tablespoon milk in microwave-safe bowl. Microwave 30 seconds at high and then stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • Spread mixture on bottom of crust. Refrigerate while preparing the next step.
  • Place marshmallows, 2/3 cup peppermint patties and remaining 4 tablespoons milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended.
  • Transfer marshmallow mixture to a separate large bowl and let cool completely.
  • Stir 2 cups whipped topping into cooled chocolate mixture, then spread over chocolate in crust.
  • Set aside about 2 tablespoons peppermint patties. Coarsely chop the remaining patties.
  • Stir the chopped pieces into remaining whipped topping. Spread over surface of pie.
  • Cover and freeze for several hours or until firm.
  • Garnish with remaining peppermint patty pieces and additional whipped topping if desired.

 

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