1 cup mini chocolate chips, plus additional for topping
12 oz evaporated milk
1 tbsp butter
1 chocolate crumb crust, 9-inch
3 oz vanilla instant pudding and pie filling mix
1/3 cup water
1 tsp peppermint extract
4 drops green food coloring
2 cups frozen whipped topping, thawed
Microwave the chocolate chips and 1/3 cup evaporated milk for 45 seconds. Stir until smooth.
Stir in the butter and then pour into crust. Refrigerate for 20 minutes.
Beat the remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops of food coloring until combined.
Gently stir in the whipped topping and an additional drop of food coloring.
Spoon over the chocolate layer. Refrigerate for 2 hours.
Sprinkle with additional chocolate chips and serve.
Sugar: 31g
:
Calcium: 150mg
Calories: 268kcal
Carbohydrates: 34g
Cholesterol: 20mg
Fat: 12g
Fiber: 1g
Iron: 1mg
Potassium: 148mg
Protein: 5g
Saturated Fat: 8g
Sodium: 143mg
Vitamin A: 210IU
Vitamin C: 1mg
