Hollyday Mint Pie submitted by Phyllis Coleman Boonville, IN
  • Servings: 6
  • Preparation Time: 20 min
  • 1 cup crushed KEEBLER Grasshopper Fudge Mint Cookies
  • 3 tablespoons hot water
  • 1 (6 oz.) KEEBLER Ready-Crust Graham Cracker Pie Crust
  • 1 package (3 oz.) PHILADELPHIA BRAND Cream Cheese, softened
  • 1/3 cup sugar
  • 2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 3 1/2 cups (8 oz.) COOL WHIP Whipped Topping, thawed
  • 6-10 drops green food coloring
  • Red hot cinnamon candies and spearmint leaves
  1. MIX cookies and hot water. Spoon into crust and gently spread to cover bottom.
  2. -BEAT cream cheese until smooth; gradulally beat in sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half; stir food coloring into one half until evenly colored.
  3. -FILL pie crust with alternate dallops of white and green whipped topping mixtures. Smooth top of pie with spatula.
  4. -CHILL 3 hours. Make berries and holly leaves using cinnamon candies and spearmint leaves.
I love chocolate and mint.