I feel as though this combination, this whole mint chocolate chip thing, is not only my daughter, Paige Leigh's favorite, but now also one of mine. I keep stumbling across different ways to use it in many different ways. From ice cream to cake and now even for pie. The possibilities are endless and I am enjoying each and every creation. And of course, so is my Paige.1 large box of cook & serve chocolate pudding (prepared as directed)
1/8- 1/4 tsp. of spearmint extract (I used 1/8, but thought it needed a bit more)
1 ready to serve chocolate cookie pie crust
1 small tub of cool whip topping (defrosted)
a few drops of green food coloring
1/4 cup of mini semi-sweet chocolate chips
- Once you have prepared your pudding as directed, remove it from heat and stir in your mint extract while it is still piping hot. Go ahead and carefully pour this into your pie crust, cover and refrigerate for at least 3 hours. When you are ready to serve, transfer your cool whip into a large mixing bowl and whisk in the food coloring. Serve each piece with a dollop of green cool whip and a good sprinkle of mini chocolate chips. Serves 6-8. Enjoy!
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