Chocolate Mint Grasshopper Pie - cooking recipe

Ingredients

1 1/2 cups cold milk
3 ounces instant pistachio pudding mix
2 cups thawed Cool Whip, topping, divided
6 mint-flavored creme-filled chocolate sandwich cookies, chopped
1 (6 ounce) chocolate cookie pie crust
1 semisweet baking chocolate square

Preparation

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.