Skinny Frozen Mint Chocolate Chip Pie Recipe

Cookie Crust:

1. Crush the mint Oreos into a fine crumb using a food processor or blender.

2. Using a rubber spatula or wooden spoon, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together.

3. Place into a 9 or 10-inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit.

4. Try to make the crust ⅛-inch thick all around. (It does not have to be perfect.)

5. Set in the freezer while making the filling.

Filling:

1. Mix the softened cream cheese, milk, sugar and cocoa powder together in a large bowl.

2. Mix until the mixture is completely smooth. (Use an electric mixer for ease, but a rubber spatula or wooden spoon would do the trick.)

3. Gently fold in the whipped topping.

To Assemble:

1. Remove the pie crust from the freezer and layer ⅛ of the pie filling onto the crust.

2. Sprinkle with ⅛ of the Andes Mint baking chips.

3. Layer with the rest of the pie filling, swirling to make it completely smooth on top.

4. Top with the chocolate syrup and remaining Andes Mint baking chips.

5. Freeze for at least 4 hours or overnight.

6. 20 minutes before serving, remove from the freezer and let sit out to gently thaw to make the pie much easier to cut.

7. Top more chocolate syrup before serving, if desired.