St. Patrick's Pie

St. Patrick's Day is coming up! I figured it was the perfect excuse for me to whip up some green minty goodness! I found this recipe in an old issue of the Taste of Home's Simple and Delicious magazine. I knew I needed to give it a try and I'm glad I did! My whole family enjoyed it! 

Here is everything you need......

 In a bowl, whisk 1.5 cups cold milk and 1 pkg. (3.9 oz.) instant chocolate pudding mix together for two minutes. Let  stand for two minutes or until soft-set.

Add 3/4 cup whip topping and 3/4 cup Andes mint candies.

 Mix it all together.

Spread in a premade chocolate crust.

 In a different bowl, put in 2 cups coolwhip and a 1/4 tsp. of mint extract.

 Add a couple drops of green food coloring if desired.

Stir it all together till the food coloring is blended in and it's a beautiful light minty color.

Spread all over on top of the pudding mixture. 

 Sprinkle some Ande's mints all over the top.  Let sit in the fridge for about 4 hours or until set. Yum!

We enjoyed it soft like pudding the first night but the rest of the pie we put in the freezer and the next night my husband and I tried it that way and discovered we really liked it frozen too! So however you decide to eat it, enjoy and Happy soon to be St. Patrick's Day! 

St. Patrick's Pie

1.5 cups cold milk

1 pkg. (3.9 oz.) instand chocolate pudding mix

2 3/4 cups Cool Whip, divided

1 pkg. Ande's mint candy chips, divided

1 (9 inches) premade chocolate pie crust (or make your own!)

1/4 tsp mint extract

2 drops green food coloring, optional

In a small bowl, whisk the milk and pudding mix together for two minutes. Let stand for two minutes or until soft-set. Fold in 3/4 cup whip topping. Fold in 3/4 cup candy. Spoon into crust. 

In another bowl, combine the rest of the cool whip with the mint extract and green food coloring. Mix well and spread over pudding layer; sprinkle with remaining candy. Cover and refrigerate for four hours or until set.