This recipe makes a delicious St. Patrick’s Day dessert!
1-1/2 cups cold milk
1 regular size pkg. instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 pkg mint Andes candies, chopped, divided
1 – 9 in. chocolate crumb crust
1/4 tsp. mint extract
2 drops green food coloring
~In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
~In another bowl, combine extract and remaining whipped topping. Add food coloring. Spread over pudding layer.
~Sprinkle with remaining candies.
~Cover and refrigerate for four hours.
~Makes eight servings.
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