Most Grasshopper pie recipes, use a fluffy mint filling in the center of the pie. This recipe, however, uses instant chocolate pudding mixed with whipped topping, and Andes Mints for the center of a chocolate crumb crusted pie. It is then topped with a lightly flavored green mint topping. If you like Andes Mints, this recipe is one you should surely try!

1 1/2 cups cold Milk
1 package (3.9 ounces) instant Chocolate or Milk Chocolate pudding mix
2 3/4 cups whipped topping, divided (like Cool Whip)
1 package (4.67 ounces) mint Andes Candies, chopped, divided
1 chocolate crumb crust (9 inches)
or make your own
1/4 teaspoon mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk, and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer, sprinkle with remaining candies. If desired, pip whipped topping along outer edges for a decorative effect. Cover and refrigerate for 4 hours or until set Yield: 8 servings