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.
- 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