GRASSHOPPER PIE

By curly

Ingredients

• 28 chocolate sandwich cookies (2 sleeves)
• 2 to 3 Tbsps plus 1 cup milk
• 1 box (3 oz) instant vanilla pudding and pie filling
• 1/4 cup crème de menthe liqueur OR peppermint schnapps
• 2 cups frozen nondairy whipped topping, thawed

Preparation

Step 1

Process 20 cookies in food processor or blender until finely crushed. Add 2 to 3 tablespoons milk; process until crumbs begin to hold together. Press into 9-inch pie dish.

With hand mixer, beat instant pudding and pie filling, 1 cup milk and crème de menthe in bowl until thickened and smooth. Fold in whipped topping. Chop remaining 8 sandwich cookies; fold into pudding mixture.

Spoon filling into crust, swirling top decoratively. Refrigerate 2 hours or as long as overnight.

NOTE: If you are using a clear liqueur, you may wish to add 1 to 2 drops of green food coloring.