Peppermint Chiffon Pie

32 chocolate wafer cookies
6 tablespoons butter -- softened
1 package instant white chocolate or vanilla pudding and pie filling (4 serving size)
1 1/2 cups milk
3 drops red food coloring
1/4 teaspoon peppermint extract
2 1/2 cups frozen nondairy whipped topping -- thawed
6 red-and-white mint candies

Finely crush cookies. Measure 1 1/2 cups into medium-size bowl, reserving remaining crumbs. Stir in butter; blend well. Press mixture over bottom and up sides of 9-inch pie plate.

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