Description
A festive, no-bake pie with layers of creamy chocolate pudding, peppermint cream cheese, and homemade whipped topping.
Ingredients
Scale
- 1 chocolate pie crust
- 1 (3.9oz) box Jell-O instant chocolate pudding
- 1 cup milk
- 1 cup peppermint mocha creamer (or substitute with milk)
- 8 oz cream cheese, softened
- 1 ¼ cup powdered sugar
- ½ tsp vanilla extract (clear)
- ½ tsp peppermint extract
- 1 (8oz) container whipped topping
- ¾ cup red and green chocolate chips
- 4 tsp cold water
- 1 tsp unflavored gelatin
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (clear)
- Crushed candy canes for garnish
Instructions
- Whisk pudding mix, milk, and creamer. Chill for 5 minutes.
- Spread 1½ cups of pudding into the pie crust and freeze for 2 hours.
- Beat cream cheese and powdered sugar. Add vanilla and peppermint extracts. Fold in whipped topping and chocolate chips.
- Spread the cream cheese layer over the pudding layer and freeze for 1 hour.
- Bloom gelatin in cold water. Beat cream, sugar, and vanilla until soft peaks form. Add gelatin and beat to stiff peaks.
- Pipe whipped cream on pie, garnish with crushed candy canes, and serve chilled.
Notes
- Substitute peppermint mocha creamer with milk for a milder flavor.
- Use gluten-free crust for a gluten-free option.
- Store leftovers in the fridge or freeze for later.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American