The Triple P
1 (6-oz.) pkg. chocolate cook-and-serve pudding
1 c. CoolWhip
1/4 teaspoon peppermint extract
Green crystal cake sprinkles
Graham Cracker Crust (recipe below)
Prepare pudding mix according to the "pie filling" instructions on the box, using the Graham Cracker Crust.
When the pudding is set, prepare the topping. Mix CoolWhip thoroughly with peppermint extract. Spoon onto pudding and spread evenly over pie with a knife. Sprinkle with green sugar sprinkles. Return to refrigerater until ready to serve.
Graham Cracker Crust
Better Homes and Gardens New Cook Book
18 graham cracker squares
1/4 c. sugar
6 tablespoons butter, melted
Place graham crackers in a plastic bag or between two sheets of plastic wrap or waxed paper. Crush into fine crumbs; measure 1 1/4 cups crumbs. (Or, crush crackers into fine crumbs in a blender.)
In a mixing bowl combine crumbs and sugar. Stir in melted butter; toss to thoroughly combine. Turn the crumb mixture into a 9-inch pie plate. Spread the crumb mixture evenly into the pie plate. Press onto the bottom and sides to form a firm, even crust.
Chill about 1 hour or till firm. (Or, bake in a 375 degree oven for 6 to 9 minutes or till edges are brown. Cool on a wire rack.)
Blessed are the flexible, for they shall not be bent out of shape. ~Unknown