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choc_mint_pie.jpg (11990 bytes)Chocolate Mint Pie

   

Graham cracker crust (bought or homemade 9-inch /23-cm)
1 10-oz /285 g package fudge mint cookies, crushed (about 40 cookies or 2 cups /500 mL, crushed)
6 Tablespoons /90 mL hot water
6-oz /170 g reduced-fat (Neufchatel) cream cheese
1/2 cup /80 mL sugar
1 Tablespoon /15 mL milk
1/2 teaspoon /2.5 mL Watkins Peppermint Extract
1 8-oz /227 g container non-dairy whipped topping
1/2 teaspoon /2.5 mL Watkins White Vanilla Extract
6 to 10 drops green food coloring

Mix crushed cookies & hot water; spoon into graham cracker crust & gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk & peppermint extract. Mix white vanilla extract into whipped topping & fold into cream cheese mixture until smooth. Stir in food coloring & spoon into crust, spreading evenly. Refrigerate overnight. Garnish with fresh mint leaves, if desired, before serving. Makes 10 servings.

390, Protein 4 g; Carbohydrates 47 g; Sodium 210 mg; Fat 19 g; Saturated Fat 11 g; cholesterol 10 mg; Dietary Fiber 1 g.


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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