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Creamy Chocolate-Mint Pie

   Makes: 8 servings  

Chocolate and mint are together again in a rich, tempting cream pie made easy in a frozen pie shell.

Pillsbury® Pet-Ritz® frozen deep dish pie crust

1 1/4 cups milk

1 package (4-serving size) chocolate pudding and pie filling mix (not instant)

1 cup semisweet chocolate chips

4 oz cream cheese, softened

1/2 cup powdered sugar

1/4 teaspoon peppermint extract

3 to 5 drops green food color

 2 cups frozen (thawed) whipped topping

2 thin rectangular chocolate and green mints, unwrapped

1.  Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. 2.  Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside. 3.  In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping. 4.  Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator.