INGREDIENTS

  • 1 (8ounce)package Cool Whip , thawed
  • 1 (7 1/2ounce)jar marshmallow creme
  • 1 teaspoon mint extract
  • 6 drops green food coloring
  • 15Andes mints candies, chopped
  • 1chocolate cookie pie crust

DIRECTIONS

  1. In a large bowl, stir Cool Whip into marshmallow creme.
  2. Stir in mint extract and food color.
  3. Fold in chopped Andes mints.
  4. Spoon into pie crust.
  5. Freeze until firm; at least 4 hours or overnight.Frozen pie will be firm but not hard.