Peppermint Chiffon Pie
- 1 of 4 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.
- 2 of 4 Place pudding and pie filling in large bowl. Whisk in milk, food coloring and peppermint extract.
- 3 of 4 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.
- 4 of 4 Unwrap and crush the mint candies. Sprinkle around the edge of the pie. Serve chilled. Makes 8 servings.
Servings Per Recipe: 8