| Ingredients: |
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
spearmint leaves |
| Cooking
Instructions: |
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Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half; stir food coloring into one half until evenly covered. Fill pie crust with alternate dollops of white and green whipped topping mixtures. Smooth top of pie with spatula. Chill 3 hours. Make berries and holly leaves using cinnamon candies and spearmint leaves. Put 3 berries and 2 leaves on top of each piece of pie. |
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