Grasshopper Pudding Pie

Name: Grasshopper Pudding Pie
Ingredients: 17 -18 mint oreo cookies, finely crushed (leave the cream centers in); 9 mint oreo cookies, coarsely chopped; 3 tablespoons butter, melted; 1 (1 ounce) package instant pudding mix, white chocolate (Fat-free, Sugar-free); 1 1/2 cups nonfat milk, cold; 1 (8 ounce) container whipped topping, thawed (Lite or Fat-free); 2 -3 drops green food coloring; 1/4 teaspoon peppermint extract (optional, for a stronger mint flavor); Garnish options; chopped peppermint pattie; chocolate curls; andes mint candy; Oreo cookies, chopped; whipped cream

14 ingredients

5 steps

Ingredients

17 -18 mint oreo cookies, finely crushed (leave the cream centers in)
9 mint oreo cookies, coarsely chopped
3 tablespoons butter, melted
1 (1 ounce) package instant pudding mix, white chocolate (Fat-free, Sugar-free)
1 1/2 cups nonfat milk, cold
1 (8 ounce) container whipped topping, thawed (Lite or Fat-free)
2 -3 drops green food coloring
1/4 teaspoon peppermint extract (optional, for a stronger mint flavor)
Garnish options
chopped peppermint pattie
chocolate curls
andes mint candy
Oreo cookies, chopped
whipped cream

Directions

1

Combine the crushed cookie crumbs and butter, and evenly spread in a 9-inch pie plate to form the crust. Be sure to spread some up the sides.
2

Beat pudding mix and milk in large bowl with a whisk for 2 minutes.
3

Stir in the whipped topping, coarsely chopped cookies, food coloring, and peppermint extract (if using).
4

Spoon into crust.
5

Refrigerate or freeze 2 hours, or until firm. If freezing, let the pie sit out 10 minutes before serving.