From Jackie Schuler
Ingredients
3 pints (1 ½ quarts) peppermint ice cream
1 chocolate-flavored crumb pie shell
1 (13 oz) jar fudge ice cream topping
Coarsely crushed candy cane or striped round peppermint candies
Directions
In a chilled bowl, stir ice cream until softened.
Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours.
To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. If desired, sprinkle with crushed candies. Makes 8 servings.
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