Shamrock Shake Pie

Grease a 9-inch pie dish with butter or shortening and set it aside.

Place the graham crackers and brown sugar in a food processor and blend until the graham crackers become fine crumbs. While the food processor runs at low speed, gradually pour in the melted butter until the crumbs start to stick together.

Firmly press the crumbs into the bottom and up the sides of the pie dish, and place it in the freezer for 15-20 minutes, or until the crust is firm.

While the crust is freezing, whisk the milk, green food coloring, and mint extract in a large bowl until the food coloring is distributed evenly and the milk is green.

Add the vanilla pudding mix, and continue whisking until the pudding starts to thicken. Let the pudding rest for about 5 minutes to thicken up more.

Fold the whipped topping into the pudding until it is well mixed, then spoon the pie filling into the crust, and smooth out the top of the pie.

Place the pie in the freezer for at least 6 hours or until the filling is completely set.

Top with whipped cream and maraschino cherries, if desired, and serve cold.

Prep Time: 15 minutes | Freezing Time: 6 hours | Total Time: 6 hours 15 minutes

Kcal: 383 kcal | Servings: 8 servings