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| Frozen Peppermint Cheesecake |
Ingredients
1 1/4 cups chocolate wafer cookie crumbs
1/4 cup [1/2 stick] butter, melted
1/4 cup sugar
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 cup [about 36] crushed hard peppermint candies
1 pint [2 cups] whipping cream, whipped
Method
Stir together crumbs, butter and sugar in medium bowl; press on bottom and
halfway up side of 9-inch springform pan. Set aside. Beat cream cheese in bowl
of electric mixture until fluffy, about 2 minutes. Gradually beat in sweetened
condensed milk. Stir in crushed candy. Fold in whipped cream. Pour peppermint
mixture into prepared pan; cover.
Freeze 6 hours or until firm.
Return leftovers to the freezer.
1 1/4 cups chocolate wafer cookie crumbs
1/4 cup [1/2 stick] butter, melted
1/4 cup sugar
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 cup [about 36] crushed hard peppermint candies
1 pint [2 cups] whipping cream, whipped
Method
Stir together crumbs, butter and sugar in medium bowl; press on bottom and
halfway up side of 9-inch springform pan. Set aside. Beat cream cheese in bowl
of electric mixture until fluffy, about 2 minutes. Gradually beat in sweetened
condensed milk. Stir in crushed candy. Fold in whipped cream. Pour peppermint
mixture into prepared pan; cover.
Freeze 6 hours or until firm.
Return leftovers to the freezer.