Grasshopper Thin Mint Pie


2 pkgs (8 oz each) reduced-fat cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tsp peppermint extract
Green food coloring
1 tub light Cool Whip, thawed in fridge
About 1 sleeve (16 or so cookies) Thin Mints or Fudge Mint Cookies,
coarsely crushed (I ground mine in the food processor)
1 chocolate wafer pie crust


1. In a large bowl, beat the cream cheese with an electric mixer for about a minute, until smooth and creamy. Beat in the milk and the peppermint extract until smooth. Lastly, add the green food coloring to reach your desired shade of green, as well as the crushed cookies, stirring to combine.
2. Fold the whipped topping gently into the cream cheese mixture using a rubber spatula, careful not to be too rough (being gentle keeps the air in the whipped cream in nice peaks so it doesn’t deflate. Being gentle results in a fluffy pie).
3. Spoon the mixture into the prepared pie crust, spreading it evenly. Cover and place in the freezer overnight to set. Before serving, let it sit in the fridge for about 15-30 mins to soften slightly. Store in the freezer or fridge for about 1-2 days. Garnish with additional cookies if desired. Can be easily doubled & stored for later in the freezer.