3-ounce package me flavored gelatin
2/3 cup boiling water
1/2 cup cold water
2 tablespoons green creme de menthe liqueur
2 tablespoons white creme de cacao liqueur
3-1/2 cups non-dairy whipped topping, thawed
9-inch prepared chocolate cookie crumb crust, cooled
Completely dissolve gelatin in boiling water. Combine water and ice to Make 1-1/4 cups. Add to gelatin, stir until slightly thickened. Remove any un-melted ice. Fold liqueurs into whipped topping. Use wire whisk to blend whipped topping into gelatin. Whip until smooth. Chill until mixture mounds. Spoon into crust. Chill for about 2 hours. Garnish with fresh mint leaves.
For Lower Calories- Use sugar-free gelatin, 2 teaspoons peppermint extract, 2 teaspoons chocolate extract and skip the crust.