Moscow-Pullman Daily News Blogs

I can’t believe June is over, but I thought this was as good a time as any to present a yummy dessert recipe I’ve been saving.  It comes from a Taste of Home Bonus Pamphlet I received a couple of months ago and although contributor Melissa Sokasits of Warrenville, Illinois writes it has become a Christmas classic with her family, it struck me as a dessert good for anytime of the year, especially when it’s hot outside.

As is my goal, it’s easy to prepare and takes only about 15 minutes to assemble.

Grasshopper Pie

• 1 ½ cups cold milk

• 1 3.9 ounce package instant chocolate pudding mix

• 2 ¾ cups whipped topping, divided

• 1 4.7 ounce package mint Andes® candies, chopped, divided

• 1 9-inch chocolate crumb crust

• ¼ teaspoon mint extract

• 2 drops green food coloring, optional

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in ¾ cup candies.  Spoon into crust.  In another bowl, combine extract and remaining whipped topping; add food coloring if desired.  Spread over pudding layer; sprinkle with remaining candies.  Cover and refrigerate for 4 hours or until set.

Yield:  8 servings.