1 pack(4.67 oz) mint andes candies, chopped, divided
1 choc crumb crust, 9 inches
1/4 tsp mint extract
2 drops green food coloring
Instructions
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping, add food coloring if desired.
Spread over pudding layer, sprinkle with remaining candies. Cover and refrigerate 4 hours or until set.
Originally Submitted
2/26/2011
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