24 chocolate cream-filled cookies, crushed
1/4 c. butter, melted
1 pt. vanilla ice cream, softened
1/2 c. crushed peppermint candy
8 oz. container frozen whipped topping (with real cream), thawed
Few drops red food coloring
1 tbsp. Kraft chocolate topping

Combine cookie crumbs and butter. Press into bottom and sides of 9 inch pie plate.

Combine ice cream and candy, fold in whipped topping. Blend in food coloring. Pour into crust. Drizzle chocolate topping over pie. Freeze until firm. Remove from freezer 5 minutes before serving. Serves 8 to 10.