Total Time
Prep 25 mins
Cook 0 mins

Ingredients Nutrition

  • 2 tablespoons margarine
  • 14 cup light corn syrup
  • 12 cup semi-sweet chocolate chips
  • 2 cups COCOA KRISPIES® cereal
  • 1 (1/4 ounce) envelope gelatin, unflavored
  • 14 cup cold water
  • 1 (7 ounce) jar marshmallow creme
  • 1 -1 12 teaspoon peppermint extract
  • 14 teaspoon liquid green food coloring
  • 1 (8 ounce) containerreduced fat frozen whipped topping, thawed
  • chocolate curls (optional)


  1. Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
  2. Add KELLOGG'S® COCOA RICE KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
  3. Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
  4. In large mixing bowl, combine marshmallow creme, flavoring, color and arm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
  5. Spoon filling into chilled crust. Refrigerate 3 hours or until firm.
  6. Serve garnished with additional whipped topping and chocolate curls, if desired.