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Mint Chocolate Pudding Pie

Mint Chocolate Pudding Pie

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yields: 6

For the Crust:
  • 1 (10-oz) package Sunny’s Fudge Mint Thin Cookies, divided
  • 1/4 cup Coburn Farms Butter, melted
For the Filling:
  • 1 package Ginger Evans Instant Chocolate Pudding
  • 1 cup Coburn Farms Milk
  • 1 cup Coburn Farms Creamy Whip, thawed
Directions:
  1. Preheat the oven to 350° F. Grease an 8 or 9-inch pie plate.
  2. For the crust, add 30 cookies into the bowl of a food processor and pulse until fine crumbs form. Alternatively, add the cookies to a large zipper bag and crush with a rolling pin.
  3. Combine the crumbs and butter and mix until the crumbs are moistened. Press the crust into the pie plate. Bake for 8 minutes then remove from oven and allow to completely cool (place in refrigerator or freezer as necessary).
  4. For the filling, add the pudding mix and milk to a mixing bowl and beat on high speed with electric mixer for 3 minutes (or 450 strokes by hand). Use a rubber spatula to gently fold in the creamy whip until it is completely incorporated into the pudding.
  5. Spread the filling into the cooled crust and chill in the refrigerator for at least 1 hour.
  6. Top pie with additional creamy whip and crushed or halved cookies.