Recipe - Double Mint Cheese Pie

NORMA WRENN NPXR56B
1 Box Thin Mints
1/3 cup Margarine, softened
Three fourths cup Granulated sugar
2/3 cup Cream cheese, softened
1 lg Egg
1 tablespoon Knox unflavored gelatin
2 tablespoon Creme de Menthe
1 teaspoon Vanilla extract
One fourth teaspoon Each green and red food
Coloring
One half teaspoon Peppermint extract
Three fourths cup Prepared whipped cream or
Whipped topping

Blend margarine and sugar at medium speed. Add cream cheese and mix until
smooth. Add one egg and mix thoroughly on low speed. Add vanilla. Dissolve
gelatin in wrm water and add to mixture. Divide mixture into two equal
parts. In first part, blend creme de Menthe and green food coloring. In
second part blend peppermint extract and red food coloring. Fold whipped
cream into both mixtures. Form crust in 9inch pan by placing Thin Mints
side by side. Spread green mixture on top of cookie and smooth. Crush
remaining cookies and cover green layer. Spread red mixture over this and
place in refrigerator to set. Top with more whipped cream before serving.

Source: Abilene ReporterNews, Luby's Cafeteria
Posted to JEWISHFOOD digest V97 #049 by Nancy Berry nlberry@prodigy.net
on Feb 12, 1997.