You can get this rich and creamy warm-weather dessert made in minutes when you follow our easy two-step recipe. Just mix PET, the cream of evaporated milk, with three other ingredients, pour into a baked pie shell…
Rich and creamy chocolate mint pie
1 regular Pet-Ritz pie crust shell, baked according to package directions and cooled
1 can (12 ounces) PET evaporated milk, chilled
1 package (4-1/8 ounces) instant chocolate pudding and pie filling
2 to 4 tablespoons Creme de Menthe liqueur (or 1/2 teaspoon of peppermint extract)
1 container (8 ounces or 2 cups) whipped topping, divided usage
In a large bowl, beat the chilled evaporated milk and instant pudding mix for one minute. Add 2 to 4 tablespoons of the liqueur (according to taste). Mix well.
Fold in one cup of whipped topping. Pour into the baked (and cooled) pie crust and refrigerate for at least 4 hours.
Just before serving, garnish with whipped topping.