Mint Chocolate Pudding Pie Food

MINT CHOCOLATE PUDDING PIE

Steps:

• Whisk together the milk and instant pudding mix.
• Mix in half of the Cool Whip and then mix in 1 C of the chopped Oreo cookies.
• Pour into the prepared pie crust and spread out with a spatula.
• Refrigerate 20-30 minutes or until firm.
• Spread the remaining Cool Whip on top of the pie. Sprinkle with the remaining chopped Oreo cookies and the chopped peppermint bark.

PEPPERMINT-CHOCOLATE PUDDING PIE

Steps:

• Beat milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups into crust. Top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

EASY CHOCOLATE MINT PUDDING PIE

Steps:

• Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. baking chips.
• Pour into crust.
• Top with remaining COOL WHIP and baking chips.

MINT CHOCOLATE CHIP PIE

Steps:

• In a small mixing bowl, beat cream and sugar until soft peaks form.
• In a large mixing bowl, combine the milk, extract and food coloring if desired.
• Add pudding mixes; beat on low speed for 2 minutes or until thickened.
• Fold in cream mixture and chocolate chips.
• Pour into pastry shell.
• Refrigerate for 3 hours or until set.

HINT-OF-MINT CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Mix wafer crumbs, butter and sugar until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust.
• Refrigerate at least 3 hours or overnight. Stir crushed mints into remaining 1 cup whipped topping just before serving. Spread onto pie. Store leftover pie in refrigerator.

SMART-CHOICE PEPPERMINT-CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.
• Refrigerate 3 hrs. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.