Mint Chocolate Pie

Ingredients

• 2 tablespoons margarine
• 1/4 cup light corn syrup
• 1/2 cup semi-sweet chocolate chips
• 2 cups COCOA KRISPIES® cereal

• 1 (1/4 ounce) envelope gelatin, unflavored
• 1/4 cup cold water

• 1 (7 ounce) jar marshmallow creme
• 1-1 1/2 teaspoon peppermint extract
• 1/4 teaspoon liquid green food coloring

• 1 (8 ounce) container reduced fat frozen whipped topping, thawed
• chocolate curls (optional)

Directions

1. 1

   Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.

2. 2

   Add KELLOGG'S® COCOA RICE KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.

3. 3

   Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.

4. 4

   In large mixing bowl, combine marshmallow creme, flavoring, color and arm gelatin, mixing until smooth. Gently fold in thawed whipped topping.

5. 5

   Spoon filling into chilled crust. Refrigerate 3 hours or until firm.

6. 6

   Serve garnished with additional whipped topping and chocolate curls, if desired.