DCD Grasshopper Pie

At my Dove Chocolate Discoveries (aka DCD) open house, I had a drawing for everyone who attended.  The prize for the drawing was a DCD recipe creation that I would make for the winner.  My friend Teresa won the drawing (yes, the same Teresa who won the Alaskan prize pack!) and so today I finally got around to making her prize for her and here it is!  Smelled yummy, tasted yummy (from the few licks I had off the spatula) and looked yummy!  Teresa will have to let us know how it was.

2 ounces DCD Chef Series Milk Chocolate

1 ready to use chocolate cookie crumb pie crust

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 1/2 Mint Cocoa Butter Flavor Discs (I don’t have any of these yet so I used 1 teaspoon peppermint extract)

1 (3.3 oz) package instant white chocolate pudding and pie filling

1 cup milk

6 – 8 drops green food coloring (I used 6, should have used 8, it looked good until I added the whipped topping then it got really light)

2 1/2 cups thawed frozen whipped topping

shaved DCD Dark chocolate (I used milk)

1  Melt chocolate on high 90 seconds in small microwave safe bowl, stirring every 30 seconds until melted and smooth.  Do not overheat.  Spread melted chocolate over crust bottom.

2  Combine cream cheese and powdered sugar and beat with mixer.  Place mint discs in small bowl with water and cook on high 20 – 30 seconds until melted.  Add melted mint flavor (or peppermint extract) to cream cheese mixture.  In separate bowl, combine pudding mix and milk and whisk.  Add to cream cheese mixture along with food coloring and beat until smooth.  Fold in half of whipped topping (I used all 2 1/2 cups here and then used the rest in the container as garnish).  Spoon filling into crust, spreading evenly.

3  Garnish pie with dollops of remaining whipped topping and shaved chocolate (I also used Andes mints cut in half for garnish).  Refrigerate 30 minutes or until ready to serve.

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