Ingredients
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Crust: 1 graham cracker or shortbread pie crust
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Filling Base: 2 packages (3.4 oz each) vanilla instant pudding, 2 cups milk
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Whipped Element: 1 (8 oz) container Cool Whip (thawed)
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Flavor & Color: ½ teaspoon peppermint extract, 16 drops green food coloring
Instructions
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Whisk: In a large bowl, whisk the two packages of vanilla pudding with the milk until the mixture is smooth and well combined.
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Fold: Gently fold in the thawed Cool Whip using a spatula until no white streaks remain.
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Flavor: Add the peppermint extract and the green food coloring. Continue to stir gently until the color is uniform and the mint is fully incorporated.
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Fill: Pour the green mixture into the pie shell and smooth the top with a spatula.
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Set: Refrigerate for at least 8 hours or overnight. This ensures the pudding sets firmly enough to slice.
Notes
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Extract Tip: Be careful with the peppermint extract! A little goes a long way. Stick to the ½ teaspoon to keep it refreshing rather than “toothpaste” flavored.
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Topping: Before serving, top with extra whipped cream and a maraschino cherry to truly mimic the look of the famous shake.
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Crust Options: A chocolate (Oreo) crust also pairs beautifully with the mint filling for a “thin mint” vibe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian