yd HiLntS =; ta =)> Holida &e ee ) ee __@0cr 25>- 92> 25>>82f , a— _@er e~-" 2c @ +. &-.._@o- oe.__ @ —___ @ @ecr” ee @ac o-— @O@@Cc @ e@ (@e Simply Sweet Holiday Dessert (NAPSA)—Whenyour houseis filled with holiday guests, make . E a oe entertaining easy as pie. Whip up a quick-start dessert to makecelebrations morefestive. This holiday season is all about ice cream pie. Serve a heaping slice of Peppermint Pie topped with whipped cream and hot fudge. This treat will send taste buds on a trip to the North Pole. And don’t forget cake lovers. Peppermint Stuffed Cupcakes will delight children and the young-atheart with a delectable combination of cake, ice cream, frosting and holiday sprinkles. For ice cream with half the fat and one-third fewer calories, use rich and creamy Dreyer’s/ Edy’s Slow Churned Light Peppermint Ice Cream. Peppermint Pie Prep time: 15 minutes Yields: 8 servings 20 Oreo or other crme-filled cookies 2 tablespoons butter, melted 1 carton Dreyer’s/Edy’s Slow Churned Light Peppermint Ice Cream 1 (8-ounce) container whipped topping, chocolate syrup or hot fudge sauce, as needed Chocolate sauce for drizzling (optional) In a food processor, crush cookies into fine crumbs. In a mixing bowl, stir together cookie crumbs and butter. With yourfingers, gently press the crumb mixture evenly onto the bottom andsidesof 9inch pie plate. Place pie in the =a Peppermint Pie and Peppermint Stuffed Cupcakes can add a delightful touch to the holiday season. freezer for about 15 minutes or until firm.* Meanwhile, transfer the ice cream from the freezer to the refrigerator for about 15 minutes to soften. Scoop ice cream into the crust and spread evenly with a spatula. Pipe or spoon whipped topping around the border of the pie. Place pie in the freezer for several hours or until ice cream is firm. To serve, cut into 8 wedges and place each wedge ona dessert plate. Optional serving tip: Drizzle wedges with chocolate sauce. * Store-bought chocolate cookie crust may be substituted. Peppermint Stuffed Cupcakes Prep time: 20 minutes Cook time: 25 minutes Yields: 18 cupcakes 1 box devil’s food or vanilla cake mix 1 cup chocolate frosting Decorating sprinkles or crushed candy canes 1 carton Dreyer’s/Edy’s Slow Churned Light Peppermint Ice Cream Line muffin tins with 18 paper muffin cups. Prepare cake batter according to package directions; spoon into muffin cups. Bake at 350F for about 25 minutes or until toothpick inserted into cupcakes comes out clean. Cool completely. Cut off tops of cupcakes. With a small spatula, spread the frosting on the cupcake tops; decorate with sprinkles. Using a spoon, scoop out the insides of the cupcake bottoms to form empty shells. Scoop about % cup ice cream into each cupcake. Place tops back on the cupcakes ata slight angle. Serve immedi- ately or place in the freezer until needed. For more easy holiday dessert ideas, visit www.slowchurned.com.
