This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM. See winners »

• 1 (9 inch deep dish) 1 Graham cracker pie crust
• 8 ounces chocolate coated mint candies, each cut in half
• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 8 ounces sour cream
• 1 tablespoon crème de menthe (or 1 teaspoon mint extract and 2 teaspoons milk)
• 2 tablespoons fresh mint, minced (plus extra for garnish)
• 8 oz frozen whipped topping, thawed
• 4 hard mint (red and white) candies, crushed

1. Line the edges of the pie crust with the half-rounds of mint candies.
2. In a large bowl, whip together the cream cheese and sugar until smooth. Stir in the sour cream, crème de menthe, and fresh mint until well mixed. Fold in the whipped topping until smooth.
3. Spoon the cream cheese mixture into the pie crust and refrigerate for at least 4 hours. Remove from the refrigerator and garnish with crushed mint candies and fresh mint.