No Bake Candy Cane Crunch Pie: Creamy, minty pie studded with chopped Candy Cane Kisses all on top of a crunchy Oreo cookie crust.
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No Bake Candy Cane Crunch Pie

Creamy, minty pie studded with chopped Candy Cane Kisses all on top of a crunchy Oreo cookie crust.
Prep Time4 hrs 45 mins
Total Time4 hrs 45 mins
Servings: 8 -10 servings
Calories: 0
Author: freshaprilflours.com

Ingredients

  • 1 bag of Hershey's Candy Cane Kisses unwrapped and chopped, divided
  • 18 Oreos crushed (about 2 cups)
  • ¼ cup unsalted butter melted
  • 1 cup heavy cream or heavy whipping cream
  • 8 ounces cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 6 drops red food coloring if desired

Instructions

  • Place the crushed Oreos and 1/4 cup of the chopped Kisses in a medium size bowl. Toss together to combine. Drizzle the melted butter evenly over the mixture. Stir to mix completely, then press evenly into the bottom of a 9" springform pan (a regular 8" or 9" pie plate will work just fine as well). Chill in the refrigerator for 30 minutes.
  • In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
  • In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the powdered sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla and peppermint extracts and the red food coloring (if using) and continue beating until smooth. Scrape down the sides as necessary.
  • Turn off the mixer and fold in the cold whipped cream with a large spatula until red swirls disappear. Pour 2/3 cup of the chopped Kisses and mix again with the spatula until evenly dispersed.
  • Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use this small offset spatula). Sprinkle with remaining chopped Kisses. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.