Chocolate Mint Grasshopper Pie
6 ingredients
3 steps
Ingredients
- 1 1/2 cups cold milk
- 3 ounces instant pistachio pudding mix
- 2 cups thawed Cool Whip, topping, divided
- 6 mint-flavored creme-filled chocolate sandwich cookies, chopped
- 1 (6 ounce) chocolate cookie pie crust
- 1 semisweet baking chocolate square
Directions
-
1Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
-
2Melt chocolate as directed on package; drizzle over pie.
-
3Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
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