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  • 8servings
  • 225minutes
  • 330calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 35 NILLA Wafers , finely crushed

  2. 1/4 cup (1/2 stick) butter or margarine , melted

  3. 2 Tbsp. sugar

  4. 2 cups cold milk

  5. 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

  6. 2 cups thawed COOL WHIP Whipped Topping , divided

  7. 6 starlight mints , crushed

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Mix wafer crumbs, butter and sugar until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.

  2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust.

  3. REFRIGERATE at least 3 hours or overnight. Stir crushed mints into remaining 1 cup whipped topping just before serving. Spread onto pie. Store leftover pie in refrigerator.

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