Holiday Peppermint Pie

Crust:
1 1/2 C graham cracker crumbs
1/3 C butter, melted
1/4 C sugar

Filling:
3/4 C semi-sweet chocolate chips, melted and divided
1 pkg (250 g) cream cheese, softened
4 C (1 L) frozen whipped topping, thawed, divided
1/2 C milk
1/2 t peppermint extract
3-4 drops red food coloring (optional)
1 pkg (3.4 oz / 102 g) white chocolate or vanilla instant pudding mix
6 small candy canes or 8 peppermint candies, crushed (about 1/4 cup)

1. Preheat oven 375 degrees F (190 degrees C). In large bowl, mix graham cracker crumbs, melted butter and sugar until well blended. Press evenly into bottom and sides of Deep Dish Pie Plate, using Baker's Roller. Bake 8 minutes or until lightly browned. Remove from oven; cool completely.

2. Place chocolate in small bowl. Microwave, uncovered, on "high" 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Spread half of the chocolate over the bottom and partway up the sides of the crush; set remaining chocolate aside.

3. In large bowl, whisk cream cheese until smooth. Set aside 1/ C of the whipped topping for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.

4. If necessary, reheat remaining melted chocolate in microwave on "high" for 10-15 seconds; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.

Yield: 12 servings.

Nutrients per serving: Calories 320, Total fat 19 g, Saturated Fat 13 g, Sodium 240 mg.