Grasshopper Pie

By bnjamming

Desert

Ingredients

• 4 Chocolate Wafers, divided
• 1 pkg. (1 oz.) Jello Pistachio Flavor Instant Pudding
• 1-1/2 cups cold fat-free milk
• 1/4 tsp. peppermint extract
• 2 cups thawed Cool Whip Whipped Topping
• 1 square Semi-Sweet Chocolate, chopped

Preparation

Step 1

CRUSH 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray.

BEAT pudding mix, milk and extract with whisk 2 min. Stir in COOL WHIP and chopped chocolate; spread onto bottom of pie plate. Top with remaining wafers, cut into quarters.

FREEZE 6 hours or until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.