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Ingredients

24 gluten-free chocolate sandwich cookies ⅓ cup unsalted butter, melted 1 teaspoon unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water ½ cup white sugar ¼ cup cocoa powder 1 cup whipping cream 1 teaspoon almond extract 1 tablespoon cold water 1 teaspoon unflavored gelatin 2 tablespoons boiling water 1 (8 ounce) package cream cheese, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract ½ teaspoon peppermint extract 1 cup heavy cream 8 peppermint candy canes, crushed 20 finely crushed peppermint candies

Nutrition Info

677 calories carbohydrate: 80.2 g cholesterol: 106.1 mg fat: 39.1 g fiber: 1.8 g protein: 4.7 g saturatedFat: 21.7 g servingSize: - sodium: 201.5 mg sugar: 56 g transFat: : - unsaturatedFat: : -

Combine sandwich cookies and butter in a food processor and pulse until crumbled and combined. Press into the bottom of a 9-inch glass pie dish and chill for 10 minutes in the refrigerator.
Sprinkle gelatin over cold water in a bowl and let stand for 1 minute. Slowly pour in boiling water while blending with an electric mixer on low speed. Add sugar, cocoa powder, cream, and almond extract, beating on medium-high speed until fully combined. Spread chocolate mixture into the chilled pie crust. Keep refrigerated.
Pour the other tablespoon of cold water into a bowl, sprinkle gelatin on top and let stand for 1 minute. Beat using the electric mixer while pouring in boiled water. Mix in cream cheese, powdered sugar, and vanilla and peppermint extracts until fully combined. Add heavy cream and continue beating until stiff peaks form. Gently fold in crushed candy canes. Spread mixture over the chocolate layer and refrigerate for 1 hour to fully set.
Top pie with crushed peppermint candies before serving.

1 9-inch pie

A gluten-free cookies 'n cream crust is the base for this no-bake candy cane pie composed of 2 layers of chocolate and peppermint cream.