Title: Creamy Mint Candy Pie
Categories: Pie
Yield: 10 Servings

1		Envelope unflavored gelatin
1/2	c	-Water
2	tb	Creme de menthe liqueur; green colored
2	tb	Creme de cacao liqueur; white colored
1	dr	Green food color; to 2 drops if desired
1	cn	14-oz. sweetened condensed milk
1	c	Whipping cream; whipped
14		Thin chocolate and green mints; chopped
1		6-oz. chocolate crumb pie crust

In small saucepan, sprinkle gelatin over water; let stand 5 mins. to soften. Heat over low heat just until gelatin dissovles. Stir in creme de menthe, creme de cacao, and food color; cool. In lg. bowl, combine sweetened condensed milk and gelatin mixture; blend well. Refrigerate 10 to 15 mins. or until mixture just begins to thicken. Fold whipped cream into gelatin mixture. Fold in chopped mints; spoon into pie crust. Cover; refrigerate several hours or overnight. If desired, garnish with additional whipped cream and mints.

Per serving - 380 cal (160 cal from fat), 18 g tot fat (10 g sat fat), 50 mg chol, 190 mg sod, 47 g carbo (-0- g fiber, 42 g sugars), 6 g pro

Source - Pillsbury Classic Cookbooks, 12/95

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