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“This came from Obesity Help. I have not tried this just posting for safe keeping.”
READY IN:
15mins
SERVES:
8
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • 1 deep dish graham cracker crust
  • 16 ounces oz cream cheese, softened (fat free recommended)
  • 8 ounces light sour cream (fat free recommended)
  • 9 ounces light whipped topping (sugar free recommended)
  • 1 teaspoon vanilla
  • 6 ounces candy canes (10 candy canes or peppermint disks, sugar free recommended)

Directions

  1. First take your candy canes & unwrap them and place in food processor -- grind till they are about powder ( a few larger pieces are OK ) remove from processor and set aside.
  2. Now in food processor add cream cheese ( don't wash after you take peppermint powder out ) turn on and blend till creamy. Add sour cream and vanilla and keep blending -- then add whip cream. Take out about 2 T of candy and pour the rest into the filling. Mix well and pour into pie shell.
  3. Sprinkle with the remaining candy and refrigerate over night.

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