hollyday Mint Pie
- 16 grasshopper cookies (Keebler Fudge Shoppe Grasshopper cookies are suggested)
- 3 tablespoons hot water
- 1 graham cracker pie crust (Keebler Ready Crust is suggested)
- 4 ounces cream cheese, softened
- 13 cup sugar
- 2 tablespoons milk
- 14 teaspoon peppermint extract
- 1 (8 ounce) container frozen non-dairy topping, thawed
- 8 drops green food coloring
- red-hot candies (optional)
- fresh mint leaves (optional)
- Crush cookies.
- In a small bowl, combine cookies and water.
- Spread over bottom of crust.
- In mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy.
- Add sugar, milk and peppermint extract; beat until combined.
- Fold in whipped topping.
- Divide mixture in half.
- Stir food coloring into one half, if desired.
- Spoon alternating dollops of white and green mixtures on top of cookie layer of the crust.
- Refrigerate AT LEAST 2 hours or until set.
- If desired, garnish the top of pie with holly sprigs made from cinnamon candies and mint leaves.
- Keep refrigerated until (and after) serving.
grasshopper, water, graham cracker pie crust, cream cheese, sugar, milk, peppermint, coloring, redhot candies, mint
Taken from www.food.com/recipe/hollyday-mint-pie-469190 (may not work)