Mint Chocolate Pie

READY IN: 25mins
YIELD: 1 pie


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


  • Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
  • 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.
  • Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
  • In large mixing bowl, combine marshmallow creme, flavoring, color and arm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
  • Spoon filling into chilled crust. Refrigerate 3 hours or until firm.
  • Serve garnished with additional whipped topping and chocolate curls, if desired.