Reduced Fat Grasshopper Pie

Grasshopper pie is a very popular dessert. It is also usually a very calorie-laden, fattening dessert. It also tends to be loaded full of sugar, since common ingredients for many grasshopper pie recipes include liqueurs. This recipe cuts down on the fat a little bit by using fat free pistachio pudding and skim milk. You can certainly use full fat ingredients if you wish, but I'm trying to keep in the spirit of healthy dishes in 2012, ;). This pretty looking pie can be visually altered by the addition of a few drops of green food coloring to intensify its hue. If you want a more pronounced mint flavor, add ¼ tsp. mint extract to the pudding mix. This is a great dessert to serve during the summer as a cool and refreshing treat, but it also can grace the table for a St. Patrick's Day dinner.

Reduced Fat Grasshopper Pie

1 package (3.4 oz.) sugar free, fat free pistachio pudding

1½ cups skim milk

2 cups thawed Cool Whip Free, divided

6 Oreo Mint Creme cookies, chopped

1 Oreo pie crust (or any other pre-made chocolate crumb crust)

1 square Baker's semi-sweet chocolate, melted

Beat the pudding and milk together in a large bowl with a whisk for 2 minutes. If you don't want the nuts from the pudding mix to end up in the pie, you can sift the pudding mix before blending it with the milk. Fold in the Cool Whip and chopped cookies. If using the green food coloring, add a few drops now and mix well. Gently spoon the mixture into the crust.

Cover with the remaining Cool Whip, then drizzle with the melted chocolate. 

Refrigerate or freeze for at least 2 hours. Slice and serve! If you freeze the pie, let it sit for about 10 minutes to thaw slightly before cutting.

Serves 8