Preheat oven to 350°F. Mix wafer crumbs, butter and sugar until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust.
Refrigerate at least 3 hours or overnight. Stir crushed mints into remaining 1 cup whipped topping just before serving. Spread onto pie. Store leftover pie in refrigerator.
A serving of this sweet treat goes a long way on chocolate flavor.
No-Mess Crumb Crust
Place whole wafers in large resealable plastic bag; seal bag. Use a rolling pin to crush wafers in the bag. Add melted butter and sugar; press excess air from bag before sealing bag. Squeeze bag until ingredients are well blended. Spoon crumb mixture into pie plate. Use a spoon or small measuring cup to firmly press crumb mixture onto bottom and up side of pie plate.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.