I ended up hosting Christmas Eve supper for some of my family this year. I received a ham from work, so figuring out the main course was easy. My brother loves cheesy potatoes, so that side dish was easy to figure out as well. When it came time for dessert I knew I wanted to make a new recipe, as well as something ‘lite’ after a filling meal.
I introduce to you, Easy Grasshopper Pie. The perfect answer for dessert. The mint settled easily into our full bellies. The combination of whipped topping and pudding satisfied the need for sweetness, without settling like a lump. The recipe said it would serve 8, but those were pretty large slices. The recipe also calls for whole Andes mint candies which you then chop up, but I used the baking bits. It saved me a lot of time not having to chop the candies. The baking bits were still decent sizes as well. One other thing to mention: the recipe calls for 2 3/4 cups whipped topping. I measured this out and found out it is the same as an 8-oz container.
1 1/2 cups cold 2% milk
1 pkg (3.9 oz) instant chocolate pudding mix
2 3/4 cups whipped topping, divided
1 pkg (4.67 oz) Andes mint candies, chopped, divided
1 chocolate crumb crust (9 in.)
1/4 tsp mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust.
Put remaining whipped topping in a bowl. Fold in extract and, if desired, food coloring. Spread over pudding; top with remaining candies. Refrigerate, covered, 4 hours or until set.