It's hard to believe how little peppermint extract it takes to give this easy-to-make chocolate ribbon pie its pepperminty flavor and aroma.
What You Need
Original recipe yields 8 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. sugar
2 cups plus 1 Tbsp. cold milk, divided
1/2 tsp. peppermint extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
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Let's Make It
Mix cream cheese spread, sugar, 1 Tbsp. milk and extract in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
Whisk pudding mixes and remaining milk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Garnish pie with fresh raspberries or strawberry fans just before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 53g
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.