- 1 prepared pastry shell, baked and cooled
- 8 oz. Whitehall Specialties 852 Cream Ease
- 3/4 cup whole milk
- 1/4 tsp. peppermint extract
- 1/2 tsp. vanilla extract
- 1 package (3.9 oz.) chocolate fudge instant pudding
- 1 package (4.67 oz.) mint parfait chocolate candies, unwrapped and divided
- 1 container (12 oz.) whipped topping, thawed and divided
In a medium mixing bowl, using a hand mixer beat Whitehall Specialties 852 Cream Ease until smooth. Gradually add milk and extracts, whisk until well incorporated. Set aside seven of the mint candies for garnish. Place remaining candies in microwave safe bowl and heat, uncovered in 30 second increments, stirring after each, until melted and smooth. Take care not to over heat. Add melted mint candies to the Cream Ease mixture. Whisk until well blended. Add pudding mix to the Cream Ease mixture. Mix until smooth (mixture will be thick). Set aside one cup of the whipped topping for garnish. Fold remaining whipped topping into pudding mixture. Stir until well blended. Spoon filling into prepared crust. Spread evenly. Garnish with reserved whipped topping and mint candies as desired. Refrigerate at least an hour or until ready to serve. Enjoy your mint chocolate pie!!