Chocolate-Mint Grasshopper Pie

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup non-hydrogenated margarine, melted
• 1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding
• 1-1/2 cups cold milk
• 1/4 tsp. peppermint extract
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 6 Oreo Cookies, chopped
• 1 oz. Baker's Semi-Sweet Chocolate

1. Heat oven to 350F.
2. Mix baking crumbs and margarine until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 8 min.
4. ; cool.
5. Beat pudding mix, milk and extract in medium bowl with whisk 2 min.
6. Stir in 1 cup Cool Whip and chopped cookies; pour into pie crust.
7. Spread with remaining Cool Whip.
8. Melt semi-sweet chocolate as directed on package; drizzle over pie.
9. Refrigerate 2 hours or until firm.

baking crumbs, nonhydrogenated margarine, cold milk, peppermint, topping, oreo cookies, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-mint-grasshopper-pie-109579.aspx (may not work)