Ingredients
1
crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 3/4
cups milk
1
box (3.4 oz) chocolate pudding and pie filling mix (not instant)
1/2
cup semisweet chocolate chips
4
oz cream cheese (from 8-oz package), softened
1/2
cup powdered sugar
1/4
teaspoon peppermint extract
1
cup frozen whipped topping, thawed
Green food color
2
thin rectangular chocolate and green mints, unwrapped
Preparation
Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled.
In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell.
Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set.
When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.
