Peppermint Pudding Pie

This​‍​‌‍​‍‌​‍​‌‍​‍‌ peppermint pudding pie is an easy no bake dessert that doesn’t really take any work but still impresses. It’s refreshing, smooth, and contains that classic chocolate and mint combo that is great after dinner or as a holiday dessert.

The filling is airy and mildly flavored with peppermint, while the chocolate cookie crust makes it delicious and keeps the perfect balance. Some crushed peppermints or candy canes sprinkled over the top provide a little crunch and a pretty presentation.

The best part is that you can prepare it in advance and it gets even better as it rests, so it’s great as a Christmas party dessert. This candy cane pie is simple, festive, and without any ​‍​‌‍​‍‌​‍​‌‍​‍‌stress. 

Ingredients

• 2 whipped topping 8 oz containers, thawed and divided
• 3/4 cup milk
• 1 teaspoon peppermint extract
• 1 instant vanilla pudding mix 3.4 oz package
• 1 store-bought chocolate cookie pie crust
• 1/3 cup crushed peppermint candies
• 1/3 cup mini chocolate chips

Tip: Try substituting white chocolate, cheesecake, or chocolate pudding mix for a flavor twist.

Steps to make peppermint pie

1. Beat one container of whipped topping, milk, peppermint extract, and pudding mix in a large bowl with hand mixer for 2-3 minutes until thickened. Pour into pie crust and spread evenly.

2. Spread slightly more than half of the second whipped topping container over the pudding layer, smoothing to cover completely.

3. Sprinkle crushed peppermints and chocolate chips over the top, pressing gently into the whipped topping so they stick.

4. Refrigerate at least 1 hour 30 minutes before slicing and serving. The pie improves the longer it chills

Store covered in refrigerator 2-3 days.