Fluffy Grasshopper Pie
|Creme||2 Cup (32 tbs), crushed|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||8 Ounce, softened (1 Package)|
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Lemon juice from concentrate||3 Tablespoon|
|Green creme de menthe||1⁄4 Cup (4 tbs)|
|White creme de cacao||1⁄4 Cup (4 tbs)|
|Frozen non dairy whipped topping/1 cup / 1/2 pint whipping cream, whipped||4 Ounce, thawed (1 Container)|
Combine crumbs and margarine; press firmly on bottom and up side to rim of buttered 9-inch pie plate.
Meanwhile, in large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
Stir in ReaLemon and liqueurs.
Fold in whipped topping.
Chill 20 minutes; pile into crust.
Chill or freeze 4 hours or until set.
Garnish as desired.
Refrigerate or freeze leftovers.