Chocolate Mint Grasshopper Pie

8 servings


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1 1/2 cups cold milk
1 package (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
6 DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, chopped
1 OREO Pie Crust (6 ounces)
1 square BAKER'S Semi-Sweet Baking Chocolate


Prep Time: 15 minutes (plus refrigerating)

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes 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 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

Created date

May 2008