Ingredients: CRUST: 1¼ cups chocolate graham cracker crumbs (8 crackers) 2 tablespoons granulated sugar 1⁄3 cup butter, melted FILLING: 1 envelope (7 grams) unflavored gelatin 2 tablespoons boiling water 1 can (12 fluid ounces) evaporated milk 1 cup (6 ounces) white morsels ½ teaspoon peppermint extract 1 container (8 ounces) frozen whipped topping, thawed ½ cup coarsely chopped hard peppermint candies (about 24)

Directions: Preheat oven to 375°F. Grease a 9-inch deep-dish pie plate. For crust: Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate. Bake 8 minutes. Cool completely on wire rack. For filling: Place gelatin in a small bowl; stir in water. Let soften for 1 minute. Heat evaporated milk and softened gelatin in a small saucepan over medium heat, stirring constantly with a whisk until mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted and smooth. Pour into a medium bowl. Refrigerate, uncovered, for 30 minutes, stirring occasionally, until cool to the touch. Gently whisk in 2 cups whipped topping. Sprinkle ¼ cup candies over bottom of crust. Pour filling over crust. Refrigerate for 2 hours or until set. Spread remaining whipped topping over center of filling. Sprinkle with remaining ¼ cup candies. Serve immediately. Makes 8 servings. Recipe from Nestlé. NOTE: To make peppermint pieces, put candies into a resealable bag and break them up with a rolling pin or the flat side of a meat mallet. If you might make this dessert more than once during the holiday season, crush extra candies and store them in the freezer until you need them for the next pie. *See more recipes in our desserts collection