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Frozen Peppermint Cheesecake 1-1/4 cups chocolate wafer cookie crumbs 1/4 cup granulated sugar 1/4 cup margarine or butter, melted 14 oz. can sweetened condensed milk 8 oz. package cream cheese, softened 1 cup crushed hard peppermint candy* Red or Green Food Coloring, optional 2 cups whipping cream, whipped Combine crumbs, sugar and margarine. Press firmly on bottom and halfway up side of 9" springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in crushed candy and food coloring. Fold in whipped cream. Pour into prepared pan & cover. Freeze 6 hours or until firm. Garnish as desired with chocolate leaves or whipped cream. Freeze leftovers *I prefer to use Andes thin mints or the little pastel mints that look like little Hersheys kisses. I found the hard peppermints sometimes sliver and hurt the inside of my mouth. |