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Categories:
thin mint cookies chocolate cookie pie crust cream cheese sugar milk peppermint frozen whipped topping coloring
Viewed: 85 - Published at: 2 years agoIngredients
- 2 cups thin mint cookies (crushed)
- 3 -4 tablespoons hot water
- 1 chocolate cookie pie crust (9 inches)
- 1 (3 ounce) package cream cheese, softened
- 1/3 cup sugar
- 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- 1 (8 ounce) carton frozen whipped topping, thawed
- 6 -10 drops green food coloring (optional)
Method
- Set aside 2 tablespoons cookie crumbs for garnish. In a small bowl, combine remaining crumbs with enough hot water to make crumbs spreadable. Spread over the graham cracker crust; set aside.
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, milk and extract until smooth. Fold in whipped topping.
- If food coloring is desired, divide mixture in half and add coloring to one half. Alternately spoon mounds of plain and colored mixture into crust; swirl with a knife. Sprinkle with reserved cookie crumbs. Cover and refrigerate for 3 hours or until firm.
