CANDY CANE PIE
1 Pre-made chocolate cookie pie crust
1 1/2 cups Robert Rothschild Farm Peppermint Candy Cane Dip
8 oz. Whipped topping
1/2 cup Robert Rothschild Farm Dark Chocolate Sauce, optional
Candy canes, crushed for garnish, optional
Place Peppermint Candy Cane Dip into a bowl. Gently fold in the whipped topping. Pour into prepared pie crust. Chill at least 4 hours or longer if making ahead. Alternately, the pie can also be served frozen. Let the frozen pie rest at room temperature for 20 minutes before slicing. Serve chilled.
Optional: Drizzle with warm Dark Chocolate Sauce and garnish with candy cane pieces.