Holiday Mint Pie

• 1 c. crushed grasshopper fudge mint cookies
• 3 Tbsp. hot water
• 2 Tbsp. milk
• 1/4 tsp. peppermint extract
• 3 1/2 c. (8 oz.) Cool Whip topping, thawed
• 1 (6 oz.) ready-made graham cracker pie shell
• 1 (3 oz.) pkg. cream cheese, softened
• 1/3 c. sugar
• 6 to 10 drops green food coloring
• red hot cinnamon candies and spearmint leaves

1. In the graham cracker pie crust:
2. Mix cookies and hot water. Spoon into crust and gently spread to cover bottom.
3. Beat cream cheese until smooth, beat in sugar, milk, peppermint extract; fold in whipped topping.
4. Divide mixture in half.
5. Stir food coloring into one-half until evenly colored.
6. Fill pie crust with alternate drops of white and green whipped topping mixture.
7. Smooth top of pie with spatula.
8. Chill 3 hours.

grasshopper, water, milk, peppermint, topping, graham cracker pie shell, cream cheese, sugar, red hot cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321034 (may not work)