Could someone pleeaassee tell me how it got to be December 18th already.
I’m pretty sure I blinked and it was December. Did we ever have summer, or even fall?
Christmas is one week from today my friends. I haven’t even ordered Christmas cards yet. Yikes! To all my family and friends who might be reading this, if you don’t get a card from us this year I am really sorry. It’s not that you got crossed off our list, it’s just that I was a total slacker this year and just didn’t order Christmas cards. Maybe a Christmas miracle will happen and I will get them done, but I’m not making any promises.
I can promise one thing though, this dessert is fabulous! It is a perfect dessert for the holidays. I love peppermint desserts this time of year. This was so, so, good. I loved the oreo crust paired with the peppermint cream filling, it reminded me of candy cane Oreos (which by the way I have not been able to find this year, Target has been out every time I’ve gone . . . thank goodness for Candy Cane Joe-Joe’s from Trader Joes).
Anyway, if you are needing a fabulous dessert for your holiday dinner, look no further because I’ve got you covered.Print
- 2 cups crushed oreos
- 1/4 cup butter (, melted)
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 2 1/4 cups half-n-half ((fat free is fine))
- 1/2 cup butter (, cut into pieces)
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. peppermint extract
- 1/2 cup crushed peppermint candies
- 1 cup whipping cream (, sweetened and whipped)
- Preheat oven to 350 degrees. For crust, stir together crushed cookies and melted butter. Spread mixture in a 10-inch tart pan that has a removable bottom; press evenly onto bottom and sides, bake for 8 t0 10 minutes. Cool on a wire rack.
- In a medium saucepan, stir together sugar and cornstarch. Stir in half-n-half, 1/2 cup butter, and salt. Cook and stir over medium-high heat until thickened and bubbly; reduce heat and cook and stir for 2 more minutes. Remove from the heat and stir in vanilla and extract Stir in the crushed peppermint candy.
- Pour into crust, spread evenly. Cool on wire rack for 30 minutes. Refrigerate at least 5 hours, the longer the better. (*I made mine the night before so it could chill all night in the refrigerator).
- Just before serving, top with whipped cream. When ready to serve, gently remove sides of tart pan and cut into wedges. Garnish with chocolate curls if desired
Recipe Source: Adapted slightly from Better Homes and Gardens 365 Pies & Tarts