This past month Southern California has finally been blessed with plenty of rain. We are still hoping for more after a long drought. Because of this, we’ve been cozying up quite a bit in our house with the heater on. There is nothing better than staying in bed all warm and toasty. (Yes, I realize 60 degrees is not really COLD, but ya know, we’re spoiled.)
But earlier this week I had promised my sous chef Angel that we would make a candy cane marshmallow pie. And I kept getting busy. And he kept reminding me.
So I crept into his room and stood on the edge of my younger son’s bottom bunk to quietly wake Angel at 5:45am on a school day. Once I got him up, he jumped out of bed excited to spend this quality time with me, as 75% of my time lately has been devoted to his younger sister and the newest member of our family.
This pie was exactly what we were hoping for! After some time in the refrigerator, the marshmallows that we melted down and blended with cream cheese and cool whip seemed to fluff up and take on a new texture that can almost be described as a candy cane moon pie fluff.
It was delicious! And so I encourage you to make this and bring it to your next Christmas party. Your guests will love it!
Candy Cane Kisses Pie
7 oz candy cane Oreo cookies
3 Tb butter, melted
8 oz jet puffed mini marshmallows
4 oz Neufchâtel cream cheese
8 oz cool whip
13 candy cane kisses, unwrapped
12 milk chocolate kisses, unwraped
3 drops red food coloring (optional)
First melt the marshmallows in the microwave slightly. Spray a large bowl with cooking spray and pour in the marshmallows. Heat on high for about 1 min. Let cool at least 5 minutes.
In a food processor, grind the kisses until chopped finely, but not powdered. Set aside.
Melt/soften the butter in a small bowl for 30 seconds. Process the Oreo cookies in a food processor or roll with a rolling pin in a ziplock bag, until they are fine crumbs. Add the butter and mix until incorporated.
Press into the bottom and up the sides of a 9″ pie pan.
In a stand mixer or with a beater, beat the cream cheese until smooth.
Then add in the cooled marshmallows.
Mix until smooth and shiny.
Fold in the cool whip, candy kisses and food coloring.
Spread in the chocolate pie crust and chill at least 4 hours or overnight.
Serve chilled and keep refrigerated.
This recipe was inspired by an idea I saw on Facebook mentioned by a friend for a pie made with melted marshmallows, canned pumpkin and cool whip. I’ve yet to try that one too!
Tell me, do you love the combo of Peppermint and Chocolate? (I myself recently purchased 6 bags of mint Oreos!)
Candy Cane Kisses Pie
Prep Time: 4 hours, 15 minutes
Total Time: 4 hours, 15 minutes
Number of servings: 8
Weight Watchers PointsPlus®: 7
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 7 oz candy cane Oreoscookies
- 3 Tb butter, melted
- 8 oz jet puffed mini marshmallows
- 4 oz Neufchâtel cream cheese
- 8 oz cool whip
- 13 candy cane kisses, unwrapped
- 12 milk chocolate kisses, unwraped
- 3 drops red food coloring (optional)
- In a food processor, grind the kisses until chopped finely, but not powdered. Set aside.
- Press into the bottom and up the sides of a 9″ pie pan.
- In a stand mixer or with a beater, beat the cream cheese until smooth. Then add in the cooled marshmallows. Mix until smooth and shiny.
- Fold in the cool whip, chopped candy kisses and food coloring.
- Spread in the chocolate pie crust and chill at least 4 hours or overnight. Serve chilled and keep refrigerated.