Thin Mint Pie

★★★★★

Quick Info:
Yield: 1 pie
Adapted from: Kraft's Triper Layer Cookie Pie

Cookie Type: Thin Mints

Description: My Granny made this pie for Easter and Thanksgiving twice, on the years when I was at my father's house. I was hoping my mom's family would spare just one tiny slice for me--after all I needed to taste it for my project! Not one crumb of the pie was left every time. So, truth is, I have never ever actually tasted this pie. But my family has, and they evidently think it's pretty good. To the right is the sad Easter egg they saved me inside of the empty pie tray at Easter. Hope you enjoy it!

Ingredients:

1 box Thin Mints
3 Tbsp Butter, melted
2 cups Cold Milk
2 packages (4 serving size each) Jell-O Chocolate Flavor Instant Pudding
¼ tsp Peppermint Extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided use

Directions:

Figure 1

Remove 10 Thin Mint cookies and set aside.


Crush or process remaining cookies in box, like Granny is demonstrating to the left in Figure 1.

Figure 2

Then mix them with the butter.

The result should look like  Figure 2.

Press firmly onto bottom and up side of 9-inch pie plate. (Demonstrated by Granny in Figure 3)

Figure 3

Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes of until well blended. (Mixture will be thick.)

Spoon out 1 ¼ cup of pudding into another bowl and stir in peppermint extract.

Pour peppermint pudding mixture over

crust.

To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.

Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping.

Spread this mixture over the top.

Pie might look kind of messy at this point, so clean up the edges. Chill for 4 hours or until set.

To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner), and squeeze whipped topping around sides decoratively.

To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very, very tiny cut off the bottom corner and drizzle away!

Eat it chilled, or freeze, slice, and serve partially thawed. It's easiest to cut partically frozen.

Contains: Wheat, soy, milk, cocoa

NOTE (11/30/2011): I finally got to try the pie! We had it at Thanksgiving, and it was indeed quite delicious.