Grasshopper Pie

1-1/2 cups cold milk

1 package (3.9 oz.) instant chocolate pudding mix

2-3/4 cups whipped topping, divided

1 package (4.67 0z.) mint Andes 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 for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.

In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings

Notes: I used the packaged Andes mint chips (so they are already chopped). One package will make 2 pies. Also, I left out the mint extract, and it was plenty minty for us. I don't add food coloring either.

Recipe from: Taste of Home's Simple & Delicious Nov/Dec. 2007