12 December 2011
Ingredients 45 Thin Mint Cookies, divided use 1/4 cup (1/2 stick) butter, melted 1 pkg. (8 oz.) cream cheese, room temperature 1/3 cup sugar 8 ounces thawed Cool Whip Topping
Directions 1. Place 24 Thin Mints into the bowl of a food processor and pulse until the cookies have been crushed into fine crumbs; mix with butter until well blended. 2. Press firmly onto bottom and up sides of 9-inch pie plate. Refrigerate crust while preparing filling. 3. Coursely chop the remaining (21) cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; folding gently until well blended. Spoon into prepared crust. 4. Refrigerate at least 2 hours or until firm. Garnish with whipped topping and additional cookie crumbs.
Thin Mint Pie • Opuss № I