Mojito Pie

• 18 Oreo Cookies, finely crushed
• 2 Tbsp. non-hydrogenated margarine, melted
• 1-1/2 cups water, divided
• 1 pkg. (85 g) Jell-O Lime Jelly Powder
• 1/2 cup fresh mint
• 2 cups thawed Cool Whip Whipped Topping
• 1 oz. Baker's Semi-Sweet Chocolate

1. Combine cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
2. Bring 1 cup water to boil.
3. Add to combined dry jelly powder and mint in small bowl; stir 2 min.
4. until jelly is completely dissolved.
5. Cover bowl tightly with plastic wrap; let stand 5 min.
6. Stir in remaining water.
7. Pour through strainer into medium bowl; discard mint leaves.
8. Refrigerate jelly 15 min.
9. or until slightly thickened.
10. Add Cool Whip to jelly; stir with whisk until blended.
11. Refrigerate 15 min.
12. or until mixture is thick enough to mound.
13. Meanwhile, melt chocolate as directed on package.
14. Spoon jelly mixture into crust.
15. Drizzle with chocolate.
16. Refrigerate 2 hours or until firm.

oreo cookies, nonhydrogenated margarine, water, fresh mint, topping, chocolate

Taken from www.kraftrecipes.com/recipes/mojito-pie-181588.aspx (may not work)