Advertisement

Ingredients

Directions

  • 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.

Reviews