Copyright Thomas Saaristo  All Rights Reserved
Frozen peppermint cheesecake
This comes together in no time thanks to no eggs, no baking, and everyones
childhood favorite, sweetened condensed milk

8 ounces chocolate sandwich cookies
6 ounces very cold butter

8 ounces cream cheese, at room temperature
14 ounces canned sweetened condensed milk
2 teaspoons pure peppermint extract
1 cup crushed hard peppermint candies, Brachs Starlight mints recommended
1 pint very cold heavy cream, whipped to stiff peaks

Break the cookies in half and drop into the bowl of a food processor. Add the cold
butter pieces. Pulse off and on until the mixture comes together and resembles very
coarse meal

Press the mixture into the bottom of a 9 inch deep dish pie plate and refrigerate for 1
hour (or cover and refrigerate overnight)

Beat cream cheese in bowl of electric mixture until fluffy, about 2 minutes. Gradually
beat in sweetened condensed milk. Stir in extract and crushed candy. Fold in whipped
cream. Pour peppermint mixture into prepared pan

Cover and freeze until firm, 6 hours