Creamy Layers Chocolate-Mint Pie

• pre-baked pie crust↗1
• milk↗1 3⁄4 cups
• chocolate pudding mix1

  (3 1/2 ounce) package, mix (NOT-instant but "cook & serve" variety)

• semi-sweet chocolate chips↗1 cup
• cream cheese↗8 ounces

  softened

• powdered sugar↗1⁄2 cup
• peppermint extract1⁄2 teaspoon
• green food coloring↗5 -6 drops
• frozen whipped topping1

  (8 ounce) container, thawed

• Andes mints candies

  unwrapped and chopped

Step-by-step instructions

1. 1

   Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.

2. 2

   Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.

3. 3

   Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.

4. 4

   NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!