Prep 15 mins
Cook 4 hrs
This came in a little booklet with the Feb/March 2009 Taste of Home. It is really good! "Cooking time" is chilling time.
- 1 1⁄2 cups milk, cold
- 1 (4 ounce) package instant chocolate pudding mix
- 2 3⁄4 cups whipped topping, divided
- 1 (4 2/3 ounce) package Andes mints candies, chopped, divided
- 1 chocolate crumb crust, 9 inches
- 1⁄4 teaspoon mint extract
- 3 drops green food coloring (optional)
- In a medium bowl, whisk mik 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 chopped candies.
- Spoon into crust.
- In another bowl, combine mint extract and the remaninng whipped topping, and add food coloring if desired.
- Spread over the pudding layer and sprinkle with the remaining candies.
- Cover and refrigerate for 4 hours or until set.
An easy & minty pudding pie. I left out the food coloring and instead sprinkled on a little green decorator sugar before adding the chopped candy. This doesn't keep for a long time in the fridge because, after all, it is pudding & thawed whipped topping. The next time I will make this, not as a pie, but more like a trifle with layers of the chopped candies and chocolate crumbs.
A nice surprise - normally mint-based pies go so heavily overboard on the mint that the results are lopsided and unenjoyable. Such is not the case here, where the mint from the the Andes candies and the extract is much more subtle, and therefore pleasing to the palate. Combine this with the chocolate pudding and crust and you've a winning combination. Incidentally, I made my own whipped cream for the topping, which I think adds to the luxuriousness of the dish. Warmly recommended.