THIN MINT PIE RECIPE RECIPES
FREEZER THIN MINT PIE RECIPE BY JACQUI WEDEWER
If you're a Thin Mint cookie monster, this recipe is for you. It combines a Thin Mint crust, more chocolate, a layer of sweetened cream cheese filling and lots of Cool Whip (after all, pie tastes better with Cool hWhip).
Total Time 29 minutes59S
Prep Time 19 minutes59S
Cook Time 9 minutes59S
Yield 8
Number Of Ingredients 7
Steps:
- Step 1: Preheat oven to 350F. Crush 1 box Girl Scout Thin Mint cookies in a food processor or by placing them in a freezer bag and pounding with a mallet or rolling pin. Mix crushed cookies with 7 tablespoons melted unsalted butter. Pour mixture into a pie pan and press with your fingers to form a crust. Bake for 10 minutes.
- Step 2: Using a hand mixer, blend 8 ounces softened cream cheese with 4 ounces Cool Whip. When fully incorporated, fold in 1/2 cup powdered sugar. Pour into pie crust and spread evenly.
- Step 3: Melt 1 cup chocolate chips and fold into 8 ounces Cool Whip. Pour on top of cream cheese layer and spread evenly.
- Step 4: Add 6-7 drops green food coloring to 4 ounces Cool Whip and mix until desired color is created. Add more food coloring for a darker green color. Pour on top of chocolate layer and spread evenly.
- Step 5: Crumble 4-5 Thin Mint cookies and sprinkle on top of pie. Freeze pie for 4-6 hours. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 511 calories, SugarContent 30 g, FatContent 39 g, CarbohydrateContent 36 g, CholesterolContent 107 mg, FiberContent 0.8 g, ProteinContent 5 g, SaturatedFatContent 24 g, SodiumContent 135 mg, TransFatContent 0.5 g
GIRL SCOUT THIN MINT PIE RECIPE - FOOD.COM
I got this recipe from a friend on Facebook. Simple and delicious, as if we need another way to eat thin mint cookies!
Total Time 5 minutes
Prep Time 5 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove 10 cookies and set aside.
- Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).
- Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
- Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
- Chill for 4 hours or until set.
- To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
- To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!
Nutrition Facts : Calories 312.7, FatContent 22.9, SaturatedFatContent 14.3, CholesterolContent 78.7, SodiumContent 169.3, CarbohydrateContent 25.6, FiberContent 1.1, SugarContent 10.4, ProteinContent 3.5
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