Shelly's Recipe

CREAMY CHOCOLATE-MINT PIE

Category: Pies - Cream and Custard

1 frozen deep dish pie crust
1 1/4 cups milk
1 (4-serving size) pkg 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 and green mints, unwrapped

Heat oven to 400. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.

Meanwhile, in 2-quart 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 the 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.