Frozen Peppermint Pie

20 starlight mints, divided
12 OREO Chocolate Sandwich Cookies, divided
1 qt. (4 cups) frozen vanilla nonfat yogurt, softened
1 OREO Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping



RESERVE 8 of the mints and 4 of the cookies for garnish; set aside. Crush remaining 12 mints and coarsely chop remaining 8 cookies.
PLACE chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; 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 the whipped topping, 1 cookie half and 1 mint just before serving. Store leftover pie in freezer.

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Pies/Frozen Pies

Margarita Pie
1 qt. (4 cups) vanilla ice cream, softened
1 can (12 oz.) frozen limeade concentrate, thawed
1 to 2 drops green food coloring (optional)
1 HONEY MAID Graham Pie Crust (6 oz.)



BEAT ice cream, limeade concentrate and food coloring with electric mixer on medium speed until well blended.
SPREAD into crust.
FREEZE 4 hours or until firm. Let stand 10 minutes at room temperature before cutting into slices to serve. Store leftover pie in freezer.

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Frozen Orange-Yogurt Pie

2 cups vanilla low-fat yogurt
1/4 cup TANG Orange Flavor Drink Mix
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)



ADD yogurt and dry drink mix to whipped topping in large bowl; stir gently until well blended.
SPOON into crust.
FREEZE several hours or overnight until firm. Let stand at room temperature 15 min. before serving or until pie can be cut easily. Store leftover pie in freezer.

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