Mint Recipes! It's Why I Love March!

By the time March arrives, seasonal affected depression is pretty much in full force for everyone in Michigan.  Therefore, the impending St. Patrick's Day celebration is one of the few things, if not the only thing, I look forward to in March.  Since this year I have a newborn and will likely have to lay off the green beer...I choose to indulge in all things MINT, a little bit of chocolate and a splash of Bailey's.  Pure deliciousness!  

And once again, our friends from Crazy For Crust are to thank for this fabulous recipe!  

Bailey’s Pudding Pies with Thin Mint Crust

I have altered the original recipe found on Crazy For Crust based on her notes of what she would change.  

Ingredients

For the Crust

• 2 sleeves Thin Mint (or the Keebler equivalent), finely ground, 1 tablespoon reserved for garnish*
• 6 tablespoons butter, melted*
• 8 ½ pint jars*

For the Pudding 

SUBSTITUTION:  1 or 2 packages of Instant Jello Chocolate Pudding or if you're feeling frisky -- make your own pudding with the following ingredients in this link.  If using instant pudding, just don't forget to add the Bailey's!  
• ¼ cup Bailey’s Irish Cream (1 mini bottle) 

For the Garnish

• ½ cup heavy whipping cream
• 2 teaspoons powdered sugar
• Reserved 1 tablespoon of ground Thin Mints

Instructions

Make the Crust

1. Mix finely ground cookies with butter. Equally divide among jars, press to flatten, and chill until ready to use. (See note below.)
Make the Pudding

2. Prepare the instant pudding packages as directed on package.  Don't forget the Bailey's!  **If making your own pudding, follow the instructions on the original recipe from Crazy For Crust here.**
3. Portion the pudding onto the cooled crusts. Cover the tops with plastic (press the plastic so that it is touching the top of the pudding) and chill until cooled.
   
Make Garnish

4. Add cold heavy cream to a chilled bowl (I like to chill my bowl and whisk in the refrigerator for at least 10 minutes prior to making whipped cream). Add powdered sugar and beat on high speed until stiff peaks form.
5. Portion whipped cream over cooled pudding and top with reserved crushed Thin Mints.

EAT AND ENJOY!!!!!  

---