Frozen Peppermint Mousse Pie
Pie Makes 1 (10-inch) pie
  • 2½ cups crushed cream-filled vanilla sandwich cookies (about 25 cookies)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 6 tablespoons water
  • 1 (0.25-ounce) envelope unflavored gelatin
  • 2½ (4-ounce) bars white chocolate, chopped
  • 2½ (8-ounce) packages cream cheese, softened
  • 2½ cups heavy whipping cream
  • ¾ cup confectioners’ sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1¾ cups finely chopped soft peppermint candies, divided
  1. In a large bowl, stir together crushed cookies, melted butter, and granulated sugar. Firmly press mixture into bottom of a 10-inch springform pan. Refrigerate for 2 hours.
  2. In a medium saucepan, whisk together 6 tablespoons water and gelatin. Bring to a low boil over medium heat, whisking frequently. Remove from heat, and whisk in white chocolate until melted and smooth. Let cool for 10 minutes.
  3. In a large bowl, beat cream cheese with a mixer at medium-high speed until smooth, about 3 minutes, stopping to scrape sides of bowl. Beat in cream, confectioners’ sugar, extracts, and salt until well combined. Beat in white chocolate mixture until well combined. Fold in 1½ cups chopped peppermint.
  4. Spread mixture into prepared crust, and sprinkle with remaining ¼ cup peppermint. Cover with plastic wrap, and freeze until firm, 8 to 12 hours.
  5. To serve, let thaw in refrigerator for 1 hour; remove sides and bottom of pan before slicing.
Baking Tip: Place cookies in a gallon-sized heavy-duty resealable plastic bag, and crush them with a rolling pin or the flat side of a meat mallet.
Recipe by Paula Deen Magazine at