Peppermint Fluff Candy Cane Pie

This Peppermint Fluff Candy Cane Pie is one of my favorite Christmas desserts! Nothing says the holidays quite like candy canes! This holiday dessert just takes 10 minutes to make and a few hours in the refrigerator or freezer to set. While we love a creamy fluffy pie, we also love this frozen as well! Only takes 6 ingredients, you’ll love how easy this is to make!

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You will need:

1 chocolate graham cracker or cookie pie crust

1 (8 oz.) tub Cool Whip, thawed

¾ cup milk

1 (3.4 oz.) box instant vanilla pudding

½ teaspoon peppermint extract

Red food coloring

Crushed mini candy canes (optional)

Directions for Peppermint Fluff Candy Cane Pie:

First blend the milk and pudding in a large bowl until well combined.

Next add a few drops of red food coloring. This will take on a pinkish orangish tint but if you garnish with candy canes you won’t really notice the orange so much. Blend in the peppermint extract.

Then fold in about 2 cups of the Cool Whip reserving the rest for the garnish on top of the pie.

Spoon the filling into the crust and refrigerate or freeze for 4 hours or overnight until the pie is set.

Right before serving, garnish the top of the pie with the leftover Cool Whip and crushed candy canes if desired.

Now you have the sweetest most festive pie for the holidays! I actually like to sprinkle the candy canes all over the top of the pie.

For more no-bake easy to make Christmas holiday dessert ideas like my Easy Church Window Pan Cookies, click here

Yield: 8 servings

Peppermint Fluff Candy Cane Pie

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No bake easy to make Peppermint Fluff Candy Cane pie only takes 10 minutes to make with 6 simple ingredients!

Prep Time 10 minutes

Refrigeration/Freezer Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1 chocolate graham cracker or cookie pie crust
• 1 (8 oz.) tub Cool Whip, thawed
• 1 (3.4 oz.) box instant vanilla pudding
• ¾ cup milk
• ½ teaspoon peppermint extract
• Red food coloring
• Crushed mini candy canes (optional)

Instructions

1. First blend the milk and pudding in a large bowl until well combined.
2. Next add a few drops of red food coloring. This will take on a pinkish orangish tint but if you garnish with candy canes you won’t really notice the orange so much. Blend in the peppermint extract.
3. Then fold in about 2 cups of the Cool Whip reserving the rest for the garnish on top of the pie.
4. Spoon the filling into the crust and refrigerate or freeze for 4 hours or overnight until the pie is set.
5. Right before serving, garnish the top of the pie with the leftover Cool Whip and crushed candy canes if desired.