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Chocolate Mint Cream Pie

This light, refreshing pie is an ideal way to give your holiday guests a treat without going to a lot of fuss. What's more, it cuts nicely, making it a cinch to serve.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 2 cups crushed chocolate-covered mint cookies
  • 3 to 4 tablespoons hot water
  • 1 graham cracker crust (9 inches)
  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon peppermint extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 6 to 10 drops green food coloring, optional


  • Set aside 2 tablespoons cookie crumbs for garnish. In a small bowl, combine remaining crumbs with enough hot water to make crumbs spreadable. Spread over the graham cracker crust; set aside.
  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, milk and extract until smooth. Fold in whipped topping.
  • If food coloring is desired, divide mixture in half and add coloring to one half. Alternately spoon mounds of plain and colored mixture into crust; swirl with a knife. Sprinkle with reserved cookie crumbs. Cover and refrigerate for 3 hours or until firm.

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