A refreshing and creamy dessert perfect for any occasion.
Let the peppermint ice cream sit at room temperature until it softens slightly, making it easier to mix.
Avoid letting the ice cream melt completely to maintain a creamy texture.
In a mixing bowl, combine the softened ice cream with the whipped topping until just blended.
Fold gently to keep the whipped topping light and airy.
Pour the mixture into the chocolate cookie crust and smooth the top with a spatula.
Press the mixture gently to ensure an even layer.
Cover the pie with plastic wrap or a lid and freeze for at least 2 hours or until firm.
For best results, freeze overnight to ensure the pie is fully set.
Before serving, garnish the pie with crushed candy canes for a festive touch.
Use a sharp knife to cut clean slices for serving.
Serve the pie chilled and enjoy the refreshing minty flavor.
Pair with a hot beverage for a delightful contrast.
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