Labadie Recipe Database

Name Chocolate Mint Pie Number of People 8 List of Ingredients 1 frozen, deep dish pie crust 1 1/4 cups milk 1 pkg. (4 serving size) cook and serve chocolate pudding and pie filling mix (not instant) 1 cup semisweet chocolate chips 4 oz. cream cheese, softened 1/2 cup powdered sugar 1/4 tsp. peppermint extract 3 to 5 drops green food color 2 cups frozen (thawed) whipped topping 2 thin rectangular chocolate green mints, (like Andes) Description Heat oven to 400 drgrees. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. Meanwhile, in 2-qt. saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside. In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of green food color until smooth. Gently fold in 1 cup of the whipped topping. Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator. Time 30 minutes prep plus 2 hours chilling Difficulty (1-5) 1 Notes Per serving: 490 calories and 29 g total fat (18 g saturated), 40 mg cholesterol I used skim milk, lowfat cream cheese and no-fat whipped topping. Would cut calories and fats considerably and worked great. Image