Frozen Peppermint Cheesecake

• 1 14 cups chocolate wafer crumbs (or sandwich cookie crumbs)
• 14 cup sugar
• 14 cup butter or 14 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons peppermint extract
• 2 cups heavy cream, whipped
• red food coloring (optional)
• chocolate fudge topping (optional)

1. Combine cookie crumbs and sugar.
2. Add butter; mix well.
3. Press firmly on bottom and part way up sides of wax paper 9-inch springform pan.
4. Chill.
5. In mixing bowl, beat cream cheese with electric mixer on low until fluffy.
6. Gradually beat in EAGLE BRAND.
7. Stir in extract and food coloring, (optional); mix well.
8. Fold in whipped cream.
9. Pour filling into pan.
10. Cover; freeze 6 hours or until firm.
11. Garnish with topping.
12. Store leftovers covered in freezer.

chocolate wafer crumbs, sugar, butter, cream cheese, condensed milk, peppermint, heavy cream, red food coloring, chocolate fudge topping

Taken from www.food.com/recipe/frozen-peppermint-cheesecake-270767 (may not work)