- 2 cups finely crushed creme-filled chocolate sandwich cookies
- 3 tablespoons butter or margarine, melted
- 1 cup crushed hard peppermint candy, divided
- 1/4 cup water
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 drop red food coloring (optional)
- 2 cups whipping cream, whipped (do not use non-dairy whipped topping)
- Line 9×5-inch loaf pan with aluminum foil, extending foil above sides of pan. Combine cookie crumbs and butter; press firmly on bottom and halfway up sides of prepared pan.
- In blender container, blend 1/4 cup peppermint candy and water until candy dissolves.
- In large bowl, combine sweetened condensed milk, food coloring (optional), 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy.
- Pour into prepared pan. Cover; freeze 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired. Store leftovers covered in freezer.