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Candy Cane French Silk Pie


  • 2 Oreo no bake pie crusts
  • 2 8 oz packages of cream cheese, softened
  • 1 c. powdered sugar
  • 1/4 c. milk
  • 1 c. crushed candy canes
  • 1/2 t. peppermint extract
  • 1 1/2 c. cool whip topping
  • red food coloring
  • For the chocolate mousse
  • 1 c. sugar
  • 1/2 c. unsweetened cocoa powder
  • 3 c. heavy whipping cream
  • 1 envelope of unflavored gelatin
  • 3 TBLS cold water
  • 1/4 c. boiling water
  • sprinkles for garnish

Beat the cream cheese, sugar and milk until smooth and creamy.
Stir in the crushed candy cane by hand. Gently stir in the cool whip. Cover and place in the refrigerator
Make the chocolate mousse by combining the sugar and cocoa powder in a small bowl.
Beat the cream at medium speed in a medium bowl with an electric mixer until foamy. Gradually add the sugar and beat until stiff peaks form.
Place the gelatin and cold water in a small bowl and let stand for a minute. Pour in the boiling water and stir until the gelatin has dissolved.
Stir the gelatin mixture carefully into the mousse until incorporated. Spread a layer of mousse on the
bottom of each pie crust. Spread a layer of the candy cane mixture on top of each pie. Garnish the top with piped chocolate mousse and candy cane sprinkles or as desired. Cover and refrigerate for several hours before serving. Cover and refrigerate any remaining pie.
Makes two pies.

Source recipes -Here-

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