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8 Servings

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

  1. 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.
  2. Melt chocolate as directed on package, drizzle over pie.
  3. Refrigerate 2 hours or freeze until firm. If frozen let stand 10 minutes at room temperature.

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