Frozen Peppermint Cheesecake
2 cups chocolate wafer cookie crumbs (see note)
1/4 cup sugar
1/4 cup butter or margarine
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
red food coloring, optional
fudge ice cream topping, optional
Combine cookie crumbs and sugar, add butter, mix well. Line a 9-inch round cake or springform pan with foil. Press 2 cups crumb mixture firmly on bottom and halfway up sides of pan. Chill.
In a large bowl, beat cream cheese until fluffy, gradually beat in condensed milk until smooth. Stir in extract and food coloring if used. Mix well, Fold in whipped cream. Pour filling into pan. Cover and freeze 6 hours or until firm. Garnish with topping.
Note: Chocolate sandwich cookie crumbs may also be used.