Girl Scout Cookie Thin Mint Chocolate Pie
An easy pie made with Girl Scout cookies
Servings 8
Cost 5
Ingredients
- 1 box Thin Mint cookies 32 cookies
- 3 tablespoons melted butter
- 2 cups cold milk
- 2 packages instant pudding mix, 4 serving sizes each
- ¼ teaspoon peppermint extract
- 1 tub whipped topping, divided use 12 oz size
Instructions
- Remove 10 cookies and set aside.
- Crush or process remaining 22 cookies to make 1 ⅓ cups crumbs. Mix the crumbs with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- Spoon out 1 ¼ cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
- Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
- Chill for 4 hours or until set
- To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
- To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!
Notes
Cook time = approximate chill time