Ingredients
1/3 cup hot fudge ice cream topping1 graham cracker crust (9 inches)1 package (8 ounces) cream cheese, softened3/4 teaspoon peppermint extract1-3/4 cups cold milk, divided1 package (3.3 ounces) instant white chocolate pudding mix20 peppermint candies, crushed
Preparation
In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside.
In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.
