Chocolate Mint Grasshopper Pie

Total Time
2hrs 15mins
Prep
15 mins
Cook
2 hrs

This recipe takes only 15 minutes to put together -- great to make on a busy day. Cooking time is actually refrigeration time to firm up.

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Ingredients

Nutrition
  • 1 12 cups cold milk
  • 3 ounces instant pistachio pudding mix
  • 2 cups thawed Cool Whip, topping, divided
  • 6 mint-flavored creme-filled chocolate sandwich cookies, chopped
  • 1 (6 ounce) chocolate cookie pie crust
  • 1 semisweet baking chocolate square

Directions

  1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
  2. Melt chocolate as directed on package; drizzle over pie.
  3. Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Most Helpful

4 5

Made this to go with our St. Paddy's Day dinner and it was wonderful, but VERY easy, rich and creamy which was perfect for my "sweets loving DGS". I did make a few changes; didn't have mint cookies so used a pre-made choc. cookie crust, added mint extract to the pudding mix and instead of crumpled cookies used semi-sweet choc chips in the pudding mix. Then topped with the left over cool whip as instructed, made a choc ganache from the left over chips and drizzled over the top of the finished pie. It was simple, pretty and a nice ending to our dinner.

5 5

My family loved this pie! I did make two changes. Instead of layering part of the cool whip on top - I mixed it in. And instead of melting chocolate to drizzle over the top my 7 yr old son thought it would be cool to smash cookies. So he helped me sprinkle them on top. Very easy to make! Made for the November Aussie/NZ recipe swap.