Creamy Peppermint And Chocolate Fudge Ice Box Pie

Yield: 1 pie
Active Time: 35 minutes
Additional Setting Time: 5 hours

Ingredients
Crust:
1 pkt Graham Crackers
¾ cup Melted Butter
1 cup Pitted Dates
½ cup chopped Chocolate
Pinch of salt

Filling:
1 ½ cups Plain Cream Cheese
1 tub Marshmallow Crème
1 tsp Peppermint Extract
1 cup Cream
½ cup Sugar
6 drops Red Food Coloring

Chocolate Fudge Layer:
1 can condensed Milk
1 Cup chopped Chocolate

Topping:
1 cup cream, whipped
½ cup Sugar
Crushed peppermint candies

Directions
1. For the crust: pulse all the crackers till fine. Add the salt and chocolate powder and mix
well.
2. Pulse the dates and the melted butter till smooth and mix in the biscuits.
3. Spoon the crust into the pie dish and press flat. Put in the fridge for one hour.
4. For the fudge layer: In a microwavable bowl, melt the chocolate and condensed milk.
Stir every 10 seconds for a total of one minute. Remove and mix well till smooth. Pour
onto the set crust layer and smooth over. Place back in fridge to set for an hour.
5. For the filling: In a bowl, whisk the cream cheese till smooth and mix in the marshmallow
crème gently. Add the peppermint extract.
6. In another bowl, whip the cream and slowly add the sugar and the drops of red food
coloring till lightly tinted.
7. Fold the cream cheese and the whipped cream gently together. For red swirls add few
more drops of food coloring but do not stir in too much.
8. Pour onto the set fudge layer and set for 3 hours.
9. For the topping, whip the cream and sugar and spoon on to your pie and decorate with
candy of your choice or mini marshmallows.