Freezer Thin Mint Pie
Freezer Thin Mint Pie
If you're a Thin Mint cookie monster, this recipe is for you. It combines a Thin Mint crust, more chocolate, a layer of sweetened cream cheese filling and lots of Cool Whip (after all, pie tastes better with Cool hWhip).
Prep Time
20
minutes
Cook Time
10
minutes
Servings
8
servings
Total time: 30 minutes
Ingredients
- 1 box girl scout thin mint cookies, reserve 4-5 cookies to crumble for the top
- 7 tablespoon unsalted butter, melted
- 8 ounce cream cheese, softened
- 16 ounce cool whip, divided
- 1/2 cup powdered sugar
- 1 cup chocolate chips, melted
- 6-7 drops green food coloring
Directions
- Preheat oven to 350F. Crush 1 box Girl Scout Thin Mint cookies in a food processor or by placing them in a freezer bag and pounding with a mallet or rolling pin. Mix crushed cookies with 7 tablespoons melted unsalted butter. Pour mixture into a pie pan and press with your fingers to form a crust. Bake for 10 minutes.
- Using a hand mixer, blend 8 ounces softened cream cheese with 4 ounces Cool Whip. When fully incorporated, fold in 1/2 cup powdered sugar. Pour into pie crust and spread evenly.
- Melt 1 cup chocolate chips and fold into 8 ounces Cool Whip. Pour on top of cream cheese layer and spread evenly.
- Add 6-7 drops green food coloring to 4 ounces Cool Whip and mix until desired color is created. Add more food coloring for a darker green color. Pour on top of chocolate layer and spread evenly.
- Crumble 4-5 Thin Mint cookies and sprinkle on top of pie. Freeze pie for 4-6 hours. Enjoy!