No Bake Candy Bar Pie and Candy Corn Martini
from a cozy mystery: Death of a Halloween Party Monster by Lee Hollis
Ingredients
No-Bake Candy Bar Pie
- 1 8oz package cream cheese, at room temperature
- 1 8oz container of whipped topping, thawed
- 7.5 oz (5 regular size bars, 30 mini bars) Heath Bars broken in pieces (save some to sprinkle on top of the pie or crunch more candy)
- 1 pre-made chocolate or graham-cracker pie crust
Candy Corn Martini
- 2 oz vodka or rum
- 3 oz sour mix
- 2 oz pineapple juice or mango nectar
- 1 oz Grenadine
- optional Whipped cream for topping
Instructions
No-Bake Candy Bar Pie
- In a bowl, beat the cream cheese until smooth.
- Fold in the whipped topping.
- Add in your crushed candy, minus the candy for the topping.
- Sprinkle the reserved candy over the top.
- Refrigerate for 2-4 hours. Slice and serve!
Candy Corn Martini
- Combine vodka, sour mix, and pineapple juice in a shaker with ice and shake well.
- Strain into a martini glass and slowly pour the grenadine in so it settles on the bottom.
- Top with whipped cream and enjoy.