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To make the crusts, crush the cookies in a zipped bag or using a food processor. You don't need to remove the creme filling.
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In a medium bowl, mix the cookie crumbs and melted butter until evenly coated. Press in two 9 inch pie plates, making sure to get the crust up the sides as well. Place in refrigerator until ready to fill.
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Whip the heavy cream until stiff peaks form. Set aside.
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In another bowl, mix the cream cheese, condensed milk and crushed candy canes until well combined. Gently fold in the whipped cream.
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Pour the filling into the two pie crusts and freeze until solid (at least 4 hours) .
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When ready to serve, remove from freezer, sprinkle with chopped peppermint crunch chocolates and serve immediately.