Cool and refreshing
Reserve 8 mints and 4 cookies for garnish. Crush remaining mints and coarsely chop remaining cookies. In large bowl add mints, yogurt, mix well. Gently stir in chopped cookies and spread into pie crust. Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each slice of pie with 2 tbsp of whipped topping, 1 cookie half, and 1 mint just before serving. Freeze leftover pie.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 63 | ||
Calories from Fat: 33 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 20.2mg | 1 % | |
Potassium 28.3mg | 1 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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