1-Step 1: Mixing the Pudding Layer Begin by whisking the instant chocolate pudding mix with 1 cup milk and 1 cup peppermint mocha creamer for 2 minutes, then refrigerate for 5 minutes. This creates a smooth, flavorful base that sets the foundation for the pie’s chocolate-peppermint blend. Once ready, pour 1 ½ cups of the mixture into the prepared chocolate pie crust, spread it evenly, and freeze for 2 hours to set firmly.

2-Step 2: Adding the Cream Cheese Layer Next, cream together the softened cream cheese and 1 ¼ cup powdered sugar with the vanilla and peppermint extracts until smooth. Fold in the whipped topping and ¾ cup red and green chocolate chips to create a creamy, festive layer. Spread this mixture over the set pudding layer and freeze for 1 hour to help it firm up.

3-Step 3: Preparing and Piping the Whipped Cream Sprinkle 1 teaspoon unflavored gelatin over 4 teaspoons cold water and let it stand for 5 minutes. Meanwhile, whip 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon clear vanilla extract until soft peaks form. Microwave the gelatin for 10 seconds until it’s liquid, then slowly add it to the cream while whipping on high until stiff peaks form, about 2 minutes. Pipe the whipped cream over the pie and sprinkle with crushed candy cane pieces for garnish. Gelatin helps keep the topping stable, but you can omit it if serving right away. The pie is best served chilled, as noted in the tips for a fresh, non-frozen texture.

4-Final Steps and Nutritional Details: Serve the pie chilled for the ultimate enjoyment.