In a small mixing bowl, stir together the crust mix with the melted butter or margarine. Press into the bottom and up the sides of a 9 inch pie plate. Set aside.
Pour the milk into a medium mixing bowl. Add the filling mix. Beat with a mixer on low speed for 30 seconds, then on medium speed for 3 minutes. Add in the peppermint extract and beat for 30 more seconds. Gently fold in the whipped topping. Reserve ½ cup of the cookie pieces, folding in the remaining cookie pieces. Stir in the 1/2 cup crushed peppermint candies.
Spoon the prepared filling into the pie crust and spread evenly.
Top the pie with the remaining cookie pieces and additional crushed peppermint candies.
Refrigerate for at least one hour before cutting and serving. Cover any leftovers and store in the refrigerator.
Dip the pie plate or your knife in hot water for 30 seconds for easier cutting and serving!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.