Grasshopper Pie

Based on a recipe from Favorite Brand Name Recipes mini-book, Shortcut Suppers. Cook time includes the 20 minutes chill time before placing the pie contents into the prepared pie plate. Prep and cook times do not include the 4 hours finishing time in the freezer. Enjoy!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  cups graham cracker crumbs
• 4  tablespoons  unsweetened cocoa powder
• 1⁄4 cup margarine, melted (I use unsalted butter)
• 8  ounces fat free cream cheese, softened
• 1  tablespoon  superfine sugar
• 1  cup low-fat milk (1%)
• 2  tablespoons green creme de menthe
• 2  tablespoons white creme de menthe
• 1 1⁄2 teaspoons vanilla
• 1 (4 ounce) container  frozen whipped topping, thawed

Directions

1. Prepare 9-inch pie plate by spraying with nonstick cooking spray.
2. In medium bowl, combine cracker crumbs, cocoa and margarine. Press onto bottom and up side of prepared pie plate. Refrigerate.
3. In large bowl, beat cream cheese and sugar with electric mixer until fluffy. Add milk gradually while continuing to beat until smooth.
4. Stir in both liqueurs and vanilla. Fold in whipped topping.
5. Refrigerate 20 minutes or until chilled, but not set. Pour into chilled crust.
6. Freeze 4 hours or until set.