Grasshopper Pie

 Suzanne

1 1/2 c. cold milk

1 pkg. (4-serving size) jell-o pistachio flavor instant pudding &
pie filling

2 c. thawed cool whip whipped topping, divided

6 double stuff orea cool mint creme chocolate sandwich cookies,
chopped

1 oreo pie crust ( 6 oz.)

1 square baker's semi sweet baking chocolate



Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk
2 min. or until well blended. Gently stir in 1 1/2 cups of the
whipped topping and the chopped cookies. Spoon into crust. Spread
with remaining 1/2 cup whipped topping.

Melt chocolate as directed on package drizzle over pie.

Refrigerate 2 hours or freeze until firm.If frozen, remove pie from
freezer about 10 minutes before serving. Store leftovers in
refrigerator of freezer. Enjoy!