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Tenderflake Chocolate Mint Grasshopper Pie
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Ingredients:
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1 1/2 cups (375 ml) cold milk
1 package (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling
2 cups (500 ml) whipped NutriWhip Whipped Topping, divided
6 Cool Mint Creme Chocolate Sandwich Cookies, chopped
1 Tenderflake Deep Dish pie shell
1 square Semi-Sweet Baking Chocolate
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Method:
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Prep Time: 15 minutes (plus refrigerating)
POUR milk into large bowl.
Add dry pudding mix.
Beat with wire whisk or hand-held electric mixer for 2 minutes or until well blended.
Whip Nutriwhip to make 2 cups (500 ml) with a hand-held electric mixer for 2 minutes or until stiff peaks form.
Gently stir in 1 1/2 cups (375 ml) of the Nutriwhip and the chopped cookies.
Spoon into crust.
Spread with remaining 1/2 cup (125 ml) Nutriwhip.
MELT chocolate as directed on package; drizzle over pie.
REFRIGERATE 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.
Yield
8 servings
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