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Lighter Peppermint Pie

By Bobby Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 20 coarsely crushed (1 cup crushed) chocolate wafer cookies
  • 3 tablespoons light stick butter
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 (7 1/2 oz) jar marshmallow creme
  • 15 crushed (1/2 cup) hard peppermint candies
  • 2 tablespoons low fat milk
  • 1 1/2 cups fat-free non-dairy whipped topping

Directions

Put the cookies in a food processor and pulse until finely ground. Add the butter and process until crumbly. Press the crumb mixture evenly onto the bottom and up the side of a 9-inch pie plate.

Soften gelatin in water 5 minutes; set aside. Combine marshmallow creme, candies and milk in small saucepan and cook, stirring occasionally, over low heat, until candy melts, 5 to 6 minutes. Transfer the marshmallow mixture to a large bowl. Stir in the gelatin mixture until blended. Let cool to room temperature; fold in the whipped topping. Pour the mixture into crust. Chill until set, at least 2 hours.