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FROSTY PEPPERMINT DESSERT

1 1/2 c. crushed chocolate wafers
1/4 c. sugar
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 c. crushed peppermint candies
3 drops red food coloring (optional)
2 c. heavy whipping cream, whipped
10 to 14 peppermint candies

In a small bowl, combine the wafer crumbs, sugar and butter.
Press onto the bottom and 2-inches up the sides of a greased
8-inch spring-form pan. Refrigerate the crust.

In a large mixing bowl, beat cream cheese. Gradually add milk,
beating until smooth. Beat in crushed candies and food coloring if
desired. Fold in whipped cream. Spoon into crust. Cover and freeze
for 8 hours or overnight. Remove from the freezer 10 minutes
before serving. Garnish with whole candies.

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