Mint Chocolate Pie

Name: Mint Chocolate Pie
Ingredients: 2 tablespoons margarine; 1/4 cup light corn syrup; 1/2 cup semi-sweet chocolate chips; 2 cups COCOA KRISPIES(R) cereal; 1 (1/4 ounce) envelope gelatin, unflavored; 1/4 cup cold water; 1 (7 ounce) jar marshmallow creme; 1 - 1 1/2 teaspoon peppermint extract; 1/4 teaspoon liquid green food coloring; 1 (8 ounce) container reduced fat frozen whipped topping, thawed; chocolate curls (optional)

11 ingredients

6 steps

Ingredients

2 tablespoons margarine
1/4 cup light corn syrup
1/2 cup semi-sweet chocolate chips
2 cups COCOA KRISPIES(R) cereal
1 (1/4 ounce) envelope gelatin, unflavored
1/4 cup cold water
1 (7 ounce) jar marshmallow creme
1 - 1 1/2 teaspoon peppermint extract
1/4 teaspoon liquid green food coloring
1 (8 ounce) container reduced fat frozen whipped topping, thawed
chocolate curls (optional)

Directions

1

Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
2

Add KELLOGG'S(R) COCOA RICE KRISPIES(R) cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
3

Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
4

In large mixing bowl, combine marshmallow creme, flavoring, color and arm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
5

Spoon filling into chilled crust. Refrigerate 3 hours or until firm.
6

Serve garnished with additional whipped topping and chocolate curls, if desired.