Prep time  30 minutes 
 Rest time  2 hours 
 Total time   2 hours 30 minutes 


8 oz chocolate sandwich cookie crumbs (such as OREO cookies)
8 oz melted butter

2 8 oz packages light cream cheese, room temperature
1 tub whipped topping (such as Cool Whip)
1/2 cup chopped after-dinner style mint chocolates (such as Andes)
1/8 tsp mint extract
1/2 tsp green food coloring

Optional garnish:
Chopped chocolate
Leftover chocolate cookie pieces
Whipped cream


Pulse chocolate cookies in a food processor until finely ground. Combine with melted butter. Press into a 9-inch pie pan or cheesecake pan with removable bottom. Ensure there are no holes in the crust, leaving enough to come up the sides halfway.

Using a hand mixer or stand mixer, beat the cream cheese until softened and fluffy. Add Cool Whip, green food coloring, and mint extract. Once well combined, add chopped chocolate.

Using a silicone spatula, set cream cheese mixture in prepared pie crust, starting in the middle and working out towards the edge of the pan in a circular pattern. (Going from the outside in will pull the crust away from the pan and make the pie look messy). Once filling is nicely spread out, garnish with extra chopped chocolate, or leftover chocolate cookies if available. Refrigerate for at least 2 hours before serving.

Wine Pairing

Beringer Main & Vine™ Red Moscato