14 February, 2012

Triple Layer Thin Mints Pie

Triple Layer Thin Mints Pie ingredients
Makes 8 servings
1 box Girl Scouts Thin Mints (32 cookies)
3 Tbsp melted butter
2 cups cold milk
2 (4-serving size each) pkgs Jell-O Chocolate Flavor Instant Pudding
1/4 tsp peppermint extract
1 (12 oz) tub Cool Whip Whipped Topping, thawed (divided use)
Chocolate flavored syrup

Notes:

Directions
Remove 10 cookies and set aside.

Prepare the crust: Crush or process remaining cookies and mix with the butter. Press firmly onto bottom and up side of 9-inch pie plate; cover with plastic wrap and refrigerate.

Prepare the filling: Pour milk into large bowl and add both boxes of pudding mix; beat with wire whisk for 2 minutes or until well blended. (Mixture will be thick.)

Measure 1 1/4 cups of pudding into another bowl; stir in peppermint extract. 

Assemble the pie: Evenly spread peppermint-pudding mixture into the prepared crust. 

To remaining pudding, fold in 1 cup of Cool Whip; spread mixture over the peppermint-pudding layer.

Chop remaining cookies and combine with about 2 1/2 cups of whipped topping; spread mixture over the top.

Wipe clean edge of pie plate. Refrigerate pie for 4 hours, or until set.

Just before serving, garnish with remaining whipped topping and drizzle with the chocolate syrup.


You might like:
Chocolate-Crème de Menthe Bars from Southern Living
Velvet Mint Frozen Drink from The Star of Texas Cookbook

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