Thin Mint Pudding Pie

With a few too many boxes of Girl Scout cookies, I was thinking ‘thin mints’ when trying to come up with a dessert to make for Christmas. I thought about a cake or trifle, but settled on a pudding pie I’ve been making since high school. Yes, I still use instant pudding. A lot of the things I make are semi-homemade. I’ve always assumed that I’ll eventually branch out and make everything from scratch. But honestly, I’m beginning to think I may always take the semi-homemade route… it’s more American, right?

Thin Mint Pudding Pie
1 box Thin Mint cookies (or Grasshopper), finely crushed
1 package chocolate graham crackers, finely crushed

1/2 c. butter (1 stick), melted

2 tsp. sugar

1 box instant chocolate pudding
1 1/2 c. milk

1 container cool whip

Preheat oven to 350 degrees. Reserve 1/2 c. crushed Thin Mints. Mix remaining crushed Thin Mints with graham crackers, butter, and sugar. Press mixture into a 9 or 10 inch pie pan (depending on how thick of a crust you want). Bake until set, about 10 to 12 minutes. Allow to cool.

In a medium bowl, whisk milk into the pudding mix. Refrigerate 3 to 5 minutes. Fold 1/2 of the cool whip and 1/2 of the reserved crushed Thin Mints into the pudding until mixed. Spoon pudding mixture into cooled pie shell. Spread remaining cool whip over pudding mixture. Sprinkle remaining reserved crushed Thin Mints over cool whip. Refrigerate 4 hours, or overnight.


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