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In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. This should take about 2-3 minutes.

Gradually add the powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

Gently fold in the whipped topping and peppermint extract into the cream cheese mixture using a spatula until just blended. Be careful not to overmix.

Add the 1/4 cup of crushed peppermint candies to the filling mixture and gently stir until evenly distributed.

Pour the peppermint filling into the pre-made graham cracker pie crust and spread it evenly with a spatula.

Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.

Before serving, top the pie with swirls of whipped cream and sprinkle with the additional crushed peppermint candies for garnish.


In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. This should take about 2-3 minutes.

Gradually add the powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

Gently fold in the whipped topping and peppermint extract into the cream cheese mixture using a spatula until just blended. Be careful not to overmix.

Add the 1/4 cup of crushed peppermint candies to the filling mixture and gently stir until evenly distributed.

Pour the peppermint filling into the pre-made graham cracker pie crust and spread it evenly with a spatula.

Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.

Before serving, top the pie with swirls of whipped cream and sprinkle with the additional crushed peppermint candies for garnish.
