Description
A gluten-free cookies ‘n cream crust is the base for this no-bake candy cane pie composed of 2 layers of chocolate and peppermint cream.
Ingredients
- 24 gluten-free chocolate sandwich cookies
- ⅓ cup unsalted butter, melted
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- ½ cup white sugar
- ¼ cup cocoa powder
- 1 cup whipping cream
- 1 teaspoon almond extract
- 1 tablespoon cold water
- 1 teaspoon unflavored gelatin
- 2 tablespoons boiling water
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup heavy cream
- 8 peppermint candy canes, crushed
- 20 finely crushed peppermint candies
Prep Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 10