Crush 4 or 5 Grasshopper or Thin Mint cookies. (The original recipe says to use two cookies but that's absurd - don't listen. It won't even cover half the pan!
Grasshopper cookies taste a lot like Thin Mints, but if you have the opportunity to buy Thin Mints, do it! Support a local Girl Scout Troop instead! |
Sprinkle the cookies over the bottom of the pie plate.
This is five cookies. Imagine what two would have been like! |
Finely chop one square of semi-sweet baker's chocolate.
I used baker's chocolate but I'm sure mini chocolate chips would work well too! |
Beat one 1 oz. package of sugar free, instant pistachio pudding mix, 1.5 cups of skim milk and .25 tsp. of peppermint extract extract with whisk for 2 minutes. Stir in one tub of fat free Cool Whip, and chopped chocolate.
I love the minty green color! |
Pour into pie plate over crushed cookies and chill in the freezer for at least 6 hours until set.
The original recipe says to garnish with two extra cookies, cut into quarters, but I decided that was fancier than I needed, so I left it pure and simple. |
My verdict on this recipe? It was tasty, but I think that in the future I'll probably skip all these steps in favor of buying a pint of low-fat mint chocolate chip ice-cream. Though this recipe was fairly quick and easy, I think I'd get similar results taste and calorie-wise for less effort. And I'm pretty much always about low effort when it comes to food. :)
No comments:
Post a Comment