Peppermint Chiffon Pie
Place pudding and pie filling in large bowl. Whisk in milk, food coloring and peppermint extract. Fold in whipped topping.
Pour one third of mixture into pie shell. Layer with remaining cookie crumbs. Top with remaining filling.
Refrigerate at least 1 hour or until set. Unwrap and crush the mint candies. Sprinkle around the edge of the pie. Serve chilled.
Makes: 8 servings.
Source of Recipe: Family Circle Holiday Cakes & Cookies, 1999
Don't forget to visit our other Recipe Site
That's My Home