Description
This peppermint no-bake pie is a creamy, cool, and festive dessert with a chocolate cookie crust, silky peppermint pudding filling, and fluffy whipped topping garnished with crushed candy canes. A perfect holiday treat with zero oven time.
Ingredients
- 25 Oreo (or chocolate sandwich) cookies, crushed
- 5 tablespoons unsalted butter, melted
- 2 (3 oz) boxes white chocolate instant pudding mix
- 2 cups cold milk
- ½ teaspoon peppermint extract
- Red food coloring (optional)
- 1 (8 oz) container whipped topping (e.g. Cool Whip), divided
- Crushed candy canes or peppermint candies, for garnish
Instructions
- Crush the cookies into fine crumbs using a food processor or rolling pin.
- Mix the cookie crumbs with melted butter and press into a 9-inch pie pan to form a crust. Chill for at least 30 minutes.
- In a bowl, whisk the instant pudding mix with cold milk until smooth and thickened.
- Stir in peppermint extract and red food coloring if desired.
- Gently fold in about half of the whipped topping until evenly combined.
- Pour the mixture into the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Before serving, top with the remaining whipped topping and sprinkle with crushed candy canes.
Notes
- Add crushed candy canes just before serving to prevent color bleeding.
- Swap white chocolate pudding with vanilla or cheesecake for variation.
- Mix mini chocolate chips into the filling for a chocolate-mint combo.
- Use green food coloring for a more traditional mint appearance.
- Store-bought chocolate pie crust can be used for convenience.
- Mini pies can be made using cupcake liners and a muffin tin.
- Best stored covered in the refrigerator and consumed within 2 days.
- Does not freeze well due to pudding and whipped topping texture.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 310
- Sugar: 19 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
