Lunch: Lighter Peppermint Pie

A lighter but creamy and delicious pie that's great for the holidays.

Ingredients

20 chocolate wafer cookies, coarsely crushed (1 cup crushed)
3 tablespoons light stick butter
1 envelope unflavored gelatin
1/4 cup cold water
1 (7 1/2 oz) jar marshmallow creme
15 hard peppermint candies, crushed (1/2 cup)
2 tablespoons low-fat milk
1 1/2 cups fat-free non-dairy whipped topping

Instructions

Put the cookies in a food processor and pulse until finely ground. Add the butter and process until crumbly. Press the crumb mixture evenly onto the bottom and up the side of a 9-inch pie plate.
Soften gelatin in water 5 minutes; set aside. Combine marshmallow creme, candies and milk in small saucepan and cook, stirring occasionally, over low heat, until candy melts, 5 to 6 minutes. Transfer the marshmallow mixture to a large bowl. Stir in the gelatin mixture until blended. Let cool to room temperature; fold in the whipped topping. Pour the mixture into crust. Chill until set, at least 2 hours.

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