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1-1/2 cps.cold 2% milk
1 pkg. (3.9 ox.) instant chocolate pudding mix
2-3/4 cps. whipped topping
1 pkg. Andes mint candies, chopped
1 chocolate crumb crust (9 inches)
1/2 tsp. mint extract
2 drops green food coloring, optional
In small bowl, whisk milk & pudding mix for 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust.
Place remaining 2 cups whipped topping in another bowl. Fold in mint extract & if desired, food coloring. Spread over pudding mixture & sprinkle remaining candies on top. Cover, refrigerate 4 hours or until set.