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|YUM!! YUM!! YUM!!|
Need I say more!!....and so easy to make.
Chocolate Mint Pie
1 pie crust shell, baked according to package directions and cooled
1 (13-oz.) can evaporated milk, chilled
1 (4-serving size, 3.9-oz.) instant chocolate pudding and pie filling
2-4 TBSP Creme de Menthe liqueur (or 1/2 tsp. peppermint extract)
1 (8-oz.) container Cool Whip, divided
In a large bowl, beat chilled evaporated milk and instant pudding mix. Add the liqueur or peppermint extract (according to taste). Mix well. Fold in one cup Cool Whip. Pour into baked crust and refrigerate at least four hours.
Just before serving, garnish with remaining whipped topping.*
Recipe source: Creative Cooking Corner yahoo group, submitted by Pam Luttenberger
*Peg's note: I crushed up some leftover candy canes (or you can crush up some peppermint candies) and I sprinkled them on the top of the Cool Whip.
Number of posts : 12233
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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