Peppermint Chiffon Pie
Finely crush cookies. Measure 1-1/2 cups into medium-size bowl, reserving remaining crumbs. Stir in butter; blend well. Press mixture over bottom and up sides of 9-inch pie plate.Advertisement
Place pudding and pie filling in large bowl. Whisk in milk, food coloring and peppermint extract.
Fold in whipped topping. Pour one third of mixture into pie shell. Layer with remaining cookie crumbs. Top with remaining filling. Refrigerate at least 1 hour or until set.
Unwrap and crush the mint candies. Sprinkle around the edge of the pie. Serve chilled. Makes 8 servings.