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Peppermint Ice Cream Pie




  1. Heat oven to 300 degrees F.
  2. In 10-inch pie plate, mix crushed wafers, chopped pecans and melted butter. Press mixture to bottom and sides of plate.
  3. Bake for 8 minutes; cool.
  4. Let ice milk soften; then mix finely crushed peppermint into ice milk. Heap mixture into cooled crust.
  5. Garnish top with peppermint chunks, if desired.
  6. Wrap with foil and freeze.
  7. Place pie in refrigerator for 15 to 20 minutes before serving.

Makes 10 to 12 wedges.

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