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RESERVE 8 of the mints and 4 of the cookies for garnish; set aside. Crush remaining 12 mints and coarsely chop remaining 8 cookies.
PLACE chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into pie crust.
FREEZE 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each slice of pie with 2 Tbsp. of the whipped topping, 1 cookie half and 1 mint just before serving. Store leftover pie in freezer.