Frozen Grasshopper Pie

Prepare crust as directed.

Filling: In blender, combine SPLENDA® Granulated Condensed Milk, peppermint extract and food colouring until blended. Pour into bowl; fold in dessert topping. Pour into cooled crust. Freeze for 6 hours or until firm. Cover with plastic wrap and foil; freeze no longer than 5 days.

Oreo Crumb Crust: 1/2 cup (125 mL) Oreo crumbs, 2/3 cup (150 mL) Grape Nuts Cereal or Graham Cracker crumbs, 1/2 cup (125 mL) SPLENDA® Granulated, 1 tbsp (15 mL) cocoa, 1/4 cup (50 mL) diet margarine.

In blender or small food grinder, blend Grape Nuts cereal into fine crumbs; transfer into a bowl and mix in Oreo cookie crumbs and SPLENDA® Granulated. Stir in margarine with a fork. Press into 9-inch glass pie dish leaving 1 inch up the sides of the dish. Bake in oven at 350°F (180°C) for 10 minutes. Cool.

SPLENDA® Granulated Condensed Milk: 1 cup (250 mL) skim milk powder, 1 cup (250 mL) SPLENDA® Granulated, 1/4 cup (50 mL) diet margarine, 1/4 cup (50 mL) water.

In blender, blend milk powder, SPLENDA® Granulated, margarine and water until smooth, scraping down the sides to incorporate all dry ingredients. Yield: 2/3 cup (150 mL)