Grasshopper Pie with Pistachio and Mint

By fluteanjel

Ingredients

• 6 oz readymade Oreo piecrust
• 2 cups cold milk
• 2 cups Cool Whip
• 1 package jello pistachio instant pudding
• teaspoon mint extract
• 2 teaspoons white creme de cacao
• 8 chocolate candies
• 8 sprigs fresh mint

Details

Servings 8
Adapted from jellorecipes.net

Preparation

Step 1

Pour the milk into a bowl and add the mint extract, cr de cacao, and pistachio pudding mix.

Beat for a couple of minutes with a wire whisk, and then stir in all 1 cups of the Cool Whip.

Spoon this mixture into the Oreo crust and chill in the refrigerator for 2 hours or until the pie is firm.

Cut the pie into 8 pieces to serve and decorate each slice with Cool Whip, a chocolate candy and a sprig of mint.