Shelly's Recipe

* CHOCOLATE MINT PIE*

Category: Pies - Cream and Custard

1 pie crust shell, baked according to pkg. Directions and cooled
1 (13 oz) can evaporated milk, chilled
1 (4 1/8 oz) pkg Instant chocolate pudding and pie filling (I like the dark chocolate
2 - 4 tbsp Creme de Menthe liqueur (or 1/2 tsp Peppermint extract)
1 (8 oz) container Cool Whip, divided

In large bowl, beat chilled evaporated milk and instant pudding mix. Add 2-4 tbsp Liqueur or peppermint extract (according to taste). Mix well.

Fold in one cup Cool Whip. Pour into baked crust and refrigerate at least 4 hours.
Just before serving, garnish with remaining whipped topping.


NOTE: I like to chop up some for the Andes Creme de Menthe candies and fold into the mixture and decorate the top with the same.