Skinny Frozen Mint Chocolate Chip Pie Recipe

Name: Skinny Frozen Mint Chocolate Chip Pie
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 8-10
Ingredients: 24 Cool Mint Creme Oreo cookies, or regular Oreos; 1/4 cup butter, melted; 8 oz reduced fat cream cheese, softened; 8 oz fat-free thawed whipped topping (such as Cool Whip Free)1; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup milk; 1/4 cup chocolate syrup; 1 cup Andes Mints Creme de Menth Baking Chips (or 1 cup chopped Andes Mints)

Ingredients

24 Cool Mint Creme Oreo cookies, or regular Oreos
1/4 cup butter, melted
8 oz reduced fat cream cheese, softened
8 oz fat-free thawed whipped topping (such as Cool Whip Free)1
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup chocolate syrup
1 cup Andes Mints Creme de Menth Baking Chips (or 1 cup chopped Andes Mints)

PREP TIME 40m	COOK TIME 4h	TOTAL TIME 4h40m
YIELD 8-10

Instructions

First, make the oreo cookie crust by crushing the mint Oreos into a fine crumb using a food processor or blender. Using a rubber spatula or wooden spoon, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together.
Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect. Set in the freezer as you make the filling.
Prepare the pie filling in a large bowl by mixing the softened cream cheese, milk, sugar and cocoa powder. I used an electric mixer for ease, but a rubber spatula or wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the Andes Mint baking chips.
Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Andes Mint baking chips.
Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw.
This made the pie much easier to cut. I topped with more chocolate syrup before serving, but that is completely optional.
Make ahead tip: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.