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Peppermint Cheesecake

Kate Kelly Hodsdon

CRUST

  • 1 1/3 c crushed chocolate graham crackers or cookies
  • ½ c margarine, melted

FILLING

  • 1 can Eagle Brand Condensed milk
  • 1 8oz pkg cream cheese
  • few drops red food coloring(optional)
  • 1 c crushed peppermint candies
  • 2c whipping cream
  • 1 c Cool Whip(optional)

Crust: Mix margarine and chocolate crumbs. Press onto bottom and sides of 9″ spring-form pan or 10″ pie plate or 9″ square pan.

Filling: Beat milk and cheese til smooth. Beat in color, if desired. Stir in candies. Whip cream til stiff. Fold into cheese mixture.

Pour into crust and freeze at least 4 hours. Serve frozen. Serve with Cool Whip if desired,

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