Dairy & Eggs
Butter 1/3 cup
NESTLÉ® CARNATION® Evaporated Milk, 12 oz 1 can
Gelatin 7 g
Hard Peppermint Candy 1/2 cup
Chocolate Graham Cracker 1 1/4 cups
NESTLÉ® TOLL HOUSE® Premier White Morsels 1 cup
Peppermint Extract 1/2 tsp
Granulated Sugar 2 Tbsp
Frozen Whipped Topping 1/2 lb
Preheat the oven to 375F.
Grease 9-inch deep-dish pie plate. Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate. Bake for 8 minutes. Cool completely on wire rack.
- 1 1/4 cups, crumbs of approx. 8 crackers Chocolate Graham Cracker
- 2 Tbsp Granulated Sugar
- 1/3 cup, melted Butter
Place gelatin in small bowl; stir in water. Let soften for 1 minute. Heat evaporated milk and softened gelatin in small saucepan over medium heat, stirring constantly with whisk until mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted and smooth. Pour into medium bowl. Refrigerate uncovered for 30 minutes, stirring occasionally, until cool to touch.
- 7 g, 1 envelope Gelatin
- 2 Tbsp, boiling Water
- 1 cup NESTLÉ® CARNATION® Evaporated Milk, 12 oz
- 1 cup, 6 oz. NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1/2 tsp Peppermint Extract
Gently whisk in 2 cups whipped topping. Sprinkle 1/4 cup candies over bottom of crust. Pour filling over pie crust. Refrigerate for 2 hours or until set.
- 1/2 lb, thawed, divided Frozen Whipped Topping
- 1/2 cup, coarsely chopped, divided Hard Peppermint Candy
Spread remaining whipped topping over center of filling. Sprinkle with remaining 1/4 cup candies. Serve immediately.
|Daily value percentage|
|Total Fat||27 g||34%|
|Total Saturated Fat||18 g||92%|
|Unsaturated Fat||9 g|
|Low Sodium||140 mg||6%|
|Total Carbohydrate||55 g||20%|
|Fiber Total Dietary||0 g||2%|
|Sugars Total||46 g|
|Vitamin C||1 mg||2%|
|Calcium Ca||202 mg||15%|
By Innit Culinary Team