Frozen Peppermint Cheesecake
2 cups chocolate wafer cookie or sandwich cookie crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 (8 ounce) package cream cheese,softened
1 (14 ounce) can Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups whipping cream, whipped
Red food coloring (optional)
Chocolate Fudge Spoonable Ice Cream Topping, if desired
Prep Day: Combine cookie crumbs and sugar. 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. 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. Pour filling into pan. Cover; freeze.
Serve Day: Garnish with topping. Slice and serve.