No Bake Grasshopper Pie

• Vegetarian

• Baking & Spices

  • 1 (8 oz pkg Cool whip
  • 3 drops Food coloring, green
  • 1/2 tsp Mint extract
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar

• Bread & Baked Goods

  • 1 Oreo cookie pie crust, prepared

• Snacks

  • 16 Mint oreos

• Dairy

  • 1 (8 oz pkg Cream cheese
  • 4 tbsp Heavy cream

Found on thedomesticrebel.com

Description

Ingredients

• 1 prepared Oreo cookie pie crust
• 1 (8 oz) pkg cream cheese, softened to room temperature
• ½ cup sugar
• ½ tsp mint extract
• 3-4 drops green food coloring
• 1 (8 oz) pkg Cool Whip, thawed
• 16 Mint Oreos, divided
• ½ cup semi-sweet chocolate chips
• 4 Tbsp heavy cream

Directions

• In a large bowl, beat together the cream cheese, sugar and mint extract until smooth, about 1 minute. Beat in the green food coloring until your desired shade of green has been achieved. Fold in the Cool Whip until completely combined. Set aside briefly.
• Put 10 of the Mint Oreos into a gallon-size plastic bag, seal out the air, and smash the Oreos until they resemble coarse crumbs. You want itty bitty pieces - nothing huge and chunky. Fold the crushed Oreos into the mint filling.
• Spread the filling into the prepared pan gently. Set aside. In another medium size microwaveable bowl, combine the chocolate chips and heavy cream. Heat on HIGH power for about 15 seconds. Stir, then heat again for another 10 seconds. Stir until smooth. Pour the ganache over top of the pie, and spread out to the edges.
• Using the same plastic bag, crush the remaining Mint Oreos until they are coarse crumbs. Sprinkle the crumbs on top of the ganache layer. Refrigerate the pie for at least 3 hours or until set.