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Chocolate Mint Grasshopper Pie
Ingredients
- 1 1/2 cups cold milk
- 1 package (4 serving) Jello Pistachio instant pudding and pie filling
- 2 cups thawed whipped topping, divided
- 6 double stuf oreo cool mint creme chocolate sandwich cookies, chopped
- 1 oreo pie crust
- 1 square baker's semi sweet baking chocolate
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Directions
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Gently stir in 1 1/2 cups whipped topping and 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 10 minutes at room temperature.
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