Peppermint Ice Cream Loaf

• 2 cups finely crushed cream-filled chocolate sandwich cookies (about 20 cookies)
• 3 tablespoons butter, melted
• 1 cup crushed hard peppermint candy, divided
• 14 cup water
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
• 1 -2 drop red food coloring (optional)
• 2 cups heavy cream, whipped (do not use non-dairy whipped topping)

1. LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan.
2. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
3. BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
4. COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well.
5. Fold in whipped cream and remaining 1/4 cup crushed candy.
6. Pour into prepared pan.
7. Cover.
8. FREEZE 6 hours or overnight.
9. To serve, remove from pan; peel off foil and slice.
10. Garnish as desired.

creamfilled, butter, hard peppermint, water, milk, coloring, heavy cream

Taken from www.food.com/recipe/peppermint-ice-cream-loaf-488086 (may not work)