Ingredients:
- No-stick cooking spray
- 1 (7.4 ounce) package chocolate chocolate chip flavored muffin mix
- ¼ cup butter (softened)
- 1/3 cup roasted salted almonds (chopped)
- 3 cups peppermint ice cream (slightly softened)
- 1 cup hot fudge topping
- 1 cup heavy cream
- 3 tablespoons red striped peppermint hard candies (crushed)
- Red striped peppermint hard candies (crushed, for garnish)
Directions
Heat oven to 350° F. Spray 9 inch pie plate with no-stick cooking spray.
Blend muffin mix, butter and almonds in medium bowl with fork just until crumbly. Press evenly onto bottom and up sides of prepared pie plate.
Bake 12-15 minutes or until beginning to look dry. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool completely.
Spoon ice cream into pie crust and spread evenly. Place pie in freezer for 1 hour or until firmly frozen.
Spread fudge topping evenly over pie. Freeze until set, about 30 minutes.
Whip cream in medium bowl with electric mixer at medium-high speed until stiff. Fold in 3 tablespoons peppermint candies. Spread whipped cream over pie. Freeze at least 4 hours or until firm.
Garnish with additional crushed peppermint candies just before serving.