Girl Scout Thin Mint Pie

1. 1

   Remove 10 cookies and set aside.

2. 2

   Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.

3. 3

   Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).

4. 4

   Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.

5. 5

   Chop remaining cookies and combine them with about 2 1/2 cups (doesn't have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.

6. 6

   Chill for 4 hours or until set.

7. 7

   To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about 1/2 inch up from corner) and squeeze whipped topping around sides decoratively.

8. 8

   To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

* Per serving · 4 servings · Values may vary.

No additional tips available.