1 1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 tub of cool whip topping divided
1 package (4.67 oz) Andes candies divided and chopped
1 chocolate crumb crust (9 oz)
1/4 t. mint extract
2 drops food coloring
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in half of the cool whip. Fold in 3/4 candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer. Sprinkle with remaining candies. Cover and refridgerate for 4 hours or until set.
I got this from a Simple and Delicious magazine and loved it. Super easy. My kids didn't want the candy in the chocolate part of the pie so I just sprinkled them on top and it was still yummy.