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8 (one 3.3-oz. bag) YORK Sugar Free Peppermint Patties
1/4 cup skim milk
1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 tub (8 oz.) frozen non-dairy whipped topping
Additional whipped topping
Additional YORK Sugar Free Peppermint Patties
1. Prepare SHORTBREAD CHOCOLATE CRUMB CRUST. Remove wrappers from peppermint patties; cut into pieces. Place candy, milk and cocoa in medium microwave-safe bowl.
2. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM, 30 seconds at a time, stirring after each heating, until candy is melted and smooth when stirred. Cool slightly.
3. Fold whipped topping into melted mixture; spoon into prepared crust. Cover; freeze 6 to 8 hours or until firm. (Pie will not freeze completely.) Garnish with additional whipped topping and peppermint pattie pieces, if desired. Makes 8 servings.
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