Serves: 16
Total Calories: 316
1.Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
3. Scoop half of mixture into each of 2 pie crusts.
4. Smooth evenly in crust.
This Peppermint Ice Cream Pie recipe is from the Newsletter Cookbook. Download this Cookbook today.
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