This recipe came from www.tasteofhome.com
1 1/2 cups cold milk
1 pkg (3.9 oz) instant chocolate pudding mix
2 3/4 cups cool whip, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
1/4 t mint extract
2 drops green food coloring, optional
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 cool whip. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining cool whip, add food coloring. Spread over pudding layer and sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Our Review: One word...AWESOME! I love mint and so does my girls so this was a dream dessert for us! We couldn't even wait long enough for it to set fully before diving in! Definately going into the recipe box and made again and again and again!