1 1/2 cups cold milk
1 pkg. (3.9 oz) instant chocolate pudding mix
2 3/4 cups whipped topping, divided
1 package mint Andes candies, chopped, divided
1 chocolate crumb crust
1/4 tsp. mint extract
2 drops green food coloring
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and regrigerate for 4 hours or until set.
3 comments:
It's been too many years since I've had this. Yummy, I'll have to make it soon.
YUM, my Gramma used to make that, I loved it!
I thought it would be fun to make this for our St. Patrick's day dessert. Thanks for sharing :)
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