Ingredients Jump to Instructions ↓

  1. 1/3 cup hot fudge ice cream topping

  2. 1 graham cracker crust (9 inches)

  3. 1 package (8 ounces) cream cheese, softened

  4. 3/4 teaspoon peppermint extract

  5. 1-3/4 cups cold milk, divided

  6. 1 package (3 1/3 ounces) instant white chocolate pudding mix

  7. 20 peppermint candies, crushed

Instructions Jump to Ingredients ↑

  1. In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside. In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints. Yield: 6-8 servings.


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