Brownie-Peppermint Ice Cream Pie

• 1 package fudge brownie mix (8-inch square pan size)
• 1/2 cup vanilla or white chips
• 1/2 cup 60% cacao bittersweet chocolate baking chips
• 1/3 cup caramel ice cream topping
• 1 pint peppermint ice cream, softened
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/8 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies

1. Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
2. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.
3. Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
4. Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

brownie mix, vanilla, baking chips, caramel ice cream topping, peppermint ice cream, heavy whipping cream, confectioners, peppermint, peppermint candies

Taken from www.tasteofhome.com/recipes/brownie-peppermint-ice-cream-pie/ (may not work)