Sunday, March 1, 2009

Grasshopper Pie

1 1/2 cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust

1/4 tsp. mint extract

2 drops green food coloring

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and regrigerate for 4 hours or until set.


  1. It's been too many years since I've had this. Yummy, I'll have to make it soon.

  2. YUM, my Gramma used to make that, I loved it!

  3. I thought it would be fun to make this for our St. Patrick's day dessert. Thanks for sharing :)


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