The Hungry Canary

1990 Christmas Collection · Mother’s Cookbook

Holiday Mint Pie

Contributed by Georgianna Francis.

Jump to Ingredients

Ingredients

  • 1 cup crushed Keebler Grasshopper Fudge Mint cookies
  • 3 tablespoons hot water
  • 1 prepared 6-ounce graham cracker pie crust
  • 1 (3-ounce) package cream cheese, softened
  • ⅓ cup sugar
  • 2 tablespoons milk
  • ¼ teaspoon peppermint extract
  • 3½ cups (8 ounces) thawed Cool Whip
  • 6–10 drops green food coloring
  • Red hot cinnamon candies and spearmint leaves, for decoration

Directions

  1. Mix cookie crumbs with hot water; spread over the bottom of the crust.
  2. Beat cream cheese until smooth, gradually beating in sugar, milk and peppermint extract.
  3. Fold in whipped topping and divide mixture in half.
  4. Tint one half green. Alternate spoonfuls of white and green filling in crust, smoothing the top.
  5. Chill 3 hours. Decorate with cinnamon candies and spearmint leaves.

Kitchen Notes

Original festive green-and-white holiday presentation.

Archived recipe, not reported as newly kitchen-tested.

Original Source

Submitted by Georgianna Francis. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 20. From Mother’s cookbook collection.