Triple-Layer Mud Mint Pie

By Chelsie Johnson

This is my favorite dessert to make anytime we gather for holidays or birthdays. It is always
a hit and I usually get a request to make it for someone just so they can have it at home!

3 squares of Baker’s semi-sweet chocolate, melted

Andes mint pieces (I don’t measure, the more the merrier!)

¼ cup of canned sweetened condensed milk

1 Oreo pie crust

2 cups of milk

2 packages of Jell-O chocolate instant pudding

1 tub (8 oz.) of Cool Whip, thawed

Mix: chocolate and condensed milk; pour onto crust

*the mixture gets thick fast, so mix and pour as soon as you can, might have to spread with fingers on the crust

Put desired amount of Andes pieces on top of chocolate later

Beat: milk and pudding mixes for whisk for 2 min.; spoon 1 ½ cups over Andes pieces; stir half the cool whip into pudding-spread over the pie; top with remaining Cool Whip

Add Andes pieces to top

Refrigerate: 3 hours (the longer the better!)