Creamy Chocolate-Mint Pie

My dad loves Andes Mints. I think he'll really love this pie too!

INGREDIENTS

1 chocolate crumb crust
1 1/4 cups milk
1 package chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
4 oz. cream cheeze, softened
1/2 cup powdered sugar
1/4 tsp. peppermint extract
3-5 drops green food color (optional)
2 cups frozen whipped topping (thawed)
2 Andes mints, unwrapped

DIRECTIONS

Prepare and bake pie crust. Cool completely.

Stir together milk and pudding mix; cook as directed on package. Continue cooking on low heat while adding chocolate chips, stirring until melted. Set aside.

In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of green food colouring until smooth. Gently fold in 1 cup of thewhipped topping.

Spread cream cheese mixture into pie crust. Top with chocolate mixture. Refrigerate at LEAST 2 hours until set.

To colour remaining 1 cup whipped topping, in small bowl stir together whipped topping and 2 drops of foodcolour. Garnish pie with whipped topping. Chop mints and sprinkle over whippedtopping. Cover and store in refrigerator.