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Chocolate Mint Grasshopper Pie

Chocolate Mint Grasshopper Pie recipe
average rating
4.1 14
rate/review
prep time
30 min
total time
2 hr 50 min
makes
8
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photo by:
kraft
recipe by: kraft

what you need

1-1/4 cups Oreo Baking Crumbs
1/4 cup non-hydrogenated margarine, melted
1-1/2 cups cold milk
1/4 tsp. peppermint extract
1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
6 Oreo Cookies, chopped
1 square Baker's Semi-Sweet Chocolate

make it

PREHEAT oven to 350°F. Mix baking crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool

POUR milk into large bowl. Add extract and dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.

MELT chocolate as directed on package; drizzle over pie.

REFRIGERATE 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.

kraft kitchens tips

How to Drizzle Chocolate
Dip a fork into the melted chocolate; let the chocolate drip off the fork tines as you move it back and forth across the top of the pie.
Size-Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

nutritional information

K:624v4ec:109579

most recent review

"Is it necessary to bake this crust? or could one just put it in the fridge to cool for appr... read more
reviewed by: cook
on: 6/27/2011
 cook
see all reviews 

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