Chocolate Decadent Pie

 This one was absolutely delicious and lived up to the name. My initial try at whipped topping was way too liquidy, so I've edited to just use Reddi-Whip or something similar. Despite my less than stellar first try, it disappeared rather quickly and everyone requested I make this one again. Adult supervision is required, especially when using the oven.

Ingredients

• 1 1/4 c Thin Mints, crushed
• 1 1/4c Trefoils, crushed (about 1 1/2 sleeves)
• 1/4 c sugar
• 1/3 c butter, melted
• 1 1/2 c milk chocolate chips
• 1 1/2 c white chocolate chips
• 1 c sweetened condensed milk (divided)
• 1 tsp vanilla extract (divided)
• 1 1/2 whipped cream (spray bottle the easiest)

Directions (Total prep time: 90 min)

1. Preheat oven to 375 degrees F. 
2. Spray the inside of a 9" pie pan with non-stick cooking spray.
3. In a bowl, combine Trefoil cookie crumbs, sugar and melted butter.
4. Press mixture firmly into sprayed pie pan, covering bottom and sides. 
5. Bake 5-7min. 
6. Set aside to cool.
7. While crust is baking, you can use a microwave safe bowl to combine milk chocolate chips, 1/2c condensed milk and 1/2 tsp of vanilla. Alternative: combine all ingredients and melt in a small double-boiler. 
8. Stir until all chips are melted and pour into bottom of cooled crust. 
9. Set in freezer while preparing the second layer.
10. For the second layer, use a microwave safe bowl to combine white chocolate chips, 1/2 c condensed milk and 1/2 tsp vanilla. Alternative: combine all ingredients and melt in a small double-boiler. 
11. When the first layer has cooled sufficiently, pour the second layer over top. 
12. Refrigerate pie for at least 30min to allow both layers to solidify sufficiently. 
13. Top pie with whipped cream. 
14. Sprinkle/decorate the pie with crushed Thin Mint cookies.