Chocolate Mint Pie

Submitted by: Amber Moeller

Makes: 6-8 servings

1 c. crushed Keebler grasshopper cookies
3 T. hot water
1 prepared graham cracker crust (6 oz. or 9-in.)
4 oz. cream cheese, softened
1/3 c. sugar
2 T. milk
1/4 t. peppermint extract
3 1/2 c. (8 oz) Cool Whip (non-dairy), thawed
8 to 10 drops green food coloring
for garnish, additional Cool Whip and crushed cookies

Mix crushed cookies and hot water in small bowl. Spread evenly in bottom of crust.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until smooth. Add milk and peppermint extract; beat until smooth. Gently stir in Cool Whip and food coloring. Spoon mixture into pie crust. Smooth top with spatula.

Refrigerate 3 hours or until set. Garnish with a dollop of Cool Whip, a dusting of crushed cookies, and a whole cookie, placed at an angle, on the top.

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