Frozen Peppermint Cheesecake

Ingredients

• 0.3 cup butter melted
• 14 ounce eagle brand® condensed milk sweetened canned
• 2 cups sandwich cookie crumbs 
• 8 ounce cream cheese softened
• 0.3 cup granulated sugar 
• 2 teaspoons peppermint extract 
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• aluminum foil
• springform pan

Directions

1. Combine cookie crumbs and sugar.
2. Add butter; mix well. Line 9-inch round cake or springform pan with foil. Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. Chill.
3. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream.
4. Pour filling into pan. Cover; freeze 6 hours or until firm.
5. Garnish with topping. Store leftovers covered in freezer.