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Hollyday Mint Pie

A layer of fudgy-chocolate-mint cookies hides beneath rich peppermint cheesecake in this scrumptious pie.

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Prep Time: 15 minutes

Total Time: 3 hours 15 minutes

Servings: 8


  • 16 Keebler® Fudge Shoppe® Grasshopper® cookies
  • 3 tablespoons hot water
  • 1 Keebler® Ready Crust® Graham Pie Crust
  • 4 ounces cream cheese, softened*
  • 1/3 cup sugar
  • 2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
  • 8 drops green food coloring (optional)
  • Red hot cinnamon candies (optional)
  • Fresh mint leaves (optional)


1.Crush cookies. In small bowl combine cookies and water. Spread over bottom of crust.

2. In mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, milk and peppermint extract. Beat until combined. Fold in whipped topping.

3. Divide mixture in half. Stir food coloring into one half, if desired. Spoon alternating dollops of white and green mixtures on top cookie layer in crust.

4. Refrigerate at least 3 hours or until set. If desired, garnish top of pie with holly leaves made from cinnamon candies and mint leaves. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Hollyday Mint Pie
Nutrition facts