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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This refreshing dessert is ideal for St. Patrick's Day or the Christmas holidays. Ingredients:
1 6 reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat oreos) |
2 tablespoons butter, melted |
1 large egg white, lightly beaten |
cooking spray |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
3 tablespoons sugar |
1/3 cup green crème de menthe |
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 375°.
2. Place cookies in a food processor; process until finely ground. Add butter and egg white; pulse 2 or 3 times or just until combined. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool completely on a wire rack.
3. Combine cream cheese and sugar in a large bowl; beat with a mixer at medium speed until smooth. Gradually add crème de menthe, beating well. Fold in whipped topping. Spread pie filling into prepared crust. Cover and chill at least 8 hours.
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