Peppermint parfait pie

Yield: 1 pie

Measure Ingredient
1 \N Baked pastry shell; 9-inch
1 ounce Unsweetened chocolate
14 ounces Sweetened condensed milk
½ teaspoon Vanilla extract
8 ounces Cream cheese; softened
3 tablespoons White creme de menthe
\N \N Red food colering
8 ounces Non-dairy whipped topping frozen type, but thawed 3 1/2 cups

In small saucepan, melt chocolate with ½ cup sweetened condensed milk. Stir in vanilla. Spread on bottom of prepared pastry shell. In large mixer bowl, beat cheese until fluffy. Gradually beat in remaining sweetened condensed milk. Stir in creme de menthe and food coloring, if desired. Fold in whipped topping. Pour into prepared pastry shell. Chill 4 hours or until set. Garnish as desired.

Refrigerate leftovers. Submitted By LAWRENCE KELLIE On 10-08-94

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