OREO Chocolate Mint Grasshopper Pie
Prep time30 min
Total time2hr 50min
ServingsMakes 8 servings, one piece (98 g) each.
Ingredients
- 1¼ cups Oreo Baking Crumbs
- ¼ cup non-hydrogenated margarine, melted
- 1½ cups cold milk
- ¼ tsp. peppermint extract
- 1 pkg. (4-serving size) pistachio instant pudding mix
- 1½ cups thawed frozen whipped topping, divided
- 6 Oreo Cookies, chopped
- 1 oz. semi-sweet baking chocolate
Preparation
- Preheat oven to 350°F. Mix baking crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool
- Pour milk into large bowl. Add extract and dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
- Melt chocolate as directed on package; drizzle over pie.
- Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
Recipe Tips
- How to Drizzle Chocolate
Dip a fork into the melted chocolate; let the chocolate drip off the fork tines as you move it back and forth across the top of the pie. - Size-Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 300 |
| % Daily Value* | |
| Fat 16g | |
| Saturated 6g | |
| Cholesterol 5mg | |
| Sodium 420mg | |
| Carbohydrate 38g | |
| Dietary fiber 1g | |
| Sugars 24g | |
| Protein 3g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 15 %DV |
