Recipe: Peppermint Parfait Pie (Eagle Brand recipe, 1989)

PEPPERMINT PARFAIT PIE

1 (9-inch) baked pastry shell
1 (1-ounce) square unsweetened chocolate
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
3 tablespoons white creme de menthe
Red food coloring (optional)
1 (8-ounce) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

In small saucepan, melt chocolate with 1/2 cup sweetened condensed milk: stir in vanilla. Spread on bottom of prepared pastry shell.

In large mixer bowl, beat cheese until fluffy. Gradually beat in remaining sweetened condensed milk. Stir in creme do menthe and food coloring if desired. Fold in whipped topping.

Pour filling into prepared pastry shell. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers.

Makes one (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Easy Entertaining, Borden Inc., 1989