July 10, 2010

Chocolate-Mint Grasshopper Pie


Chocolate-Mint Grasshopper Pie


1-1/2 cups cold milk

1 pkg.  (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
6   DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, chopped
1 OREO Pie Crust (6 oz.)
1 square  BAKER'S Semi-Sweet Chocolate

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into 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, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

Healthy Living

Save 50 calories per serving by preparing with fat free milk, JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Special Extra
For stronger mint flavor, add 1/4 tsp. peppermint extract along with the milk.
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.

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