Ingredients
1-1/2 cups cold 2% milk1 package (3.9 ounces) instant chocolate pudding mix2-3/4 cups whipped topping, divided1 package (4.67 ounces) Andes mint candies, chopped, divided1 chocolate crumb crust (9 inches)1/4 teaspoon mint extract2 drops green food coloring, optional
Preparation
In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust.
Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.
