Time 6h Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled. In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell. Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set. When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.
Time 6h25m Yield 8 Number Of Ingredients 13 Steps:
Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined. Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling. Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints. Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
Yield 8 Number Of Ingredients 10 Steps:
Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze. Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm. In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours. Just before serving, broil until top is golden.
Time 15m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.
Time 5h20m Number Of Ingredients 17 Steps:
Prepare the Crust: Preheat oven to 350°F. Stir together crushed cookies, melted butter, and granulated sugar in a medium bowl. Firmly press mixture into bottom and up sides of a 9-inch pie plate. (You will have about 2 tablespoons left over. Discard or reserve for another use.) Bake until just set, about 10 minutes. Remove from oven; cool completely on a wire rack, about 20 minutes. Prepare the Filling: Heat milk in a medium saucepan over medium-high until it just comes to a simmer. Stir in mint sprigs, and remove from heat. Cover and let steep 15 minutes. Remove and discard mint. Stir together egg yolks, granulated sugar, cornstarch, and salt in a medium bowl until combined. Very slowly and gradually whisk half of the steeped milk into egg mixture. Whisk egg mixture into remaining steeped milk in saucepan. Bring to a simmer over medium, stirring constantly. Continue simmering, stirring constantly, until thickened and bubbly, about 2 minutes. Reduce heat to low; stir in butter 1 tablespoon at a time until incorporated. Add chocolate bar, chocolate square, and vanilla, stirring until mixture is melted. Remove from heat. Spoon Filling into cooled Crust; cool on wire rack 10 minutes. Place a piece of plastic wrap directly over surface of Filling. Refrigerate until firm, about 4 hours. Beat whipping cream and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 1 to 2 minutes. Remove plastic wrap from pie. Spread top with whipped cream. Garnish with chocolate shavings and small mint leaves.
Time 25m Yield 8 servings Number Of Ingredients 11 Steps:
Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Add KELLOGG’S® COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust. Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat. In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping. Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired
Time 4h20m Yield 8 Number Of Ingredients 4 Steps:
Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.
Time 10m Yield 6-8 servings. Number Of Ingredients 3 Steps:
Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months.
Time 30m Yield 10 Number Of Ingredients 4 Steps:
Grease a 9-inch pie dish with butter. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal. Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
Time 3h45m Yield 8 servings Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Mix wafer crumbs, butter and sugar until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust. Refrigerate at least 3 hours or overnight. Stir crushed mints into remaining 1 cup whipped topping just before serving. Spread onto pie. Store leftover pie in refrigerator.
Time 15m Yield 8 servings. Number Of Ingredients 6 Steps:
Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. baking chips. Pour into crust. Top with remaining COOL WHIP and baking chips.
Time 20m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool. Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight. Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.
Time 10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a small mixing bowl, beat cream and sugar until soft peaks form. In a large mixing bowl, combine the milk, extract and food coloring if desired. Add pudding mixes; beat on low speed for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. Pour into pastry shell. Refrigerate for 3 hours or until set.
Time 6h20m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Coat a 9-inch pie plate with nonstick spray. Crust; Pulse cookies in food processor to make fine crumbs. Add butter, process to blend. Press on bottom and sides of pie plate. Refrigerate to firm. Heat chips and 1/2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temperature. Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy. Beat remaining cream until soft peaks form. Fold 1/2 into cream cheese mixture and 1/2 into chocolate. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate. If necessary place pie in freezer 8 to 10 minutes to firm before proceeding. Spread with rest of cream cheese mixture; swirl on rest of chocolate. Refrigerate at least 6 hours until firm.
