Instructions: Measure 1 1/2 cups cookie crumbs into medium-size bowl. Stir in butter till well-blended. Press mixture over bottom and up sides of 9 inch pie plate.

Place pudding mix in a large bowl. Whisk in milk, food coloring and peppermint extract. Fold in whipped topping. Pour 1/3 of mixture into pie shell.

Layer with remaining cookie crumbs. Top with remaining filling.

Refrigerate at least an hour or till set. Unwrap and crush mint candies.

Sprinkle around edge of pie. Serve chilled.

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