Let's whip it up
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A minty green filling of whipped topping and marshmallow creme is laced with chopped chocolate mints in this frozen version of the classic grasshopper pie.
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Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Beat marshmallow creme and 2 cups of the whipped topping in large bowl with whisk until blended. Add mint extract and food coloring; mix well. Gently stir in chopped mints.
Spoon into pie crust.
Freeze 4 hours or until firm. (Pie will be firm, but not frozen solid.)
Top with remaining whipped topping just before serving.
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