Contributed by Dave & Barb

This one is a revised version of a mint pie Barb found on the internet that flopped. Finally, Anita has her Andes Candies dessert from Barb!

Ingredients:

• 1 box of your favorite original brownie mix, prepared in 9 x 13 pan
• 1 cup chopped Andes mint candies, plus some for topping
• 2 cups whipped cream from a can (i.e., Reddi Whip)
• 1 cup white chocolate chips
• 1/2 cup heavy cream, divided
• Green food coloring
• 1 cup semisweet chocolate chips

Melt chopped Andes candies and whipped cream in a double boiler until smooth. Smooth this over the top of the cooled brownies and refrigerate until cooled.

Melt white chocolate, 1/4 cup heavy cream, and 5 drops of green food coloring in double boiler until smooth. Smooth over the top of mint topping and return to the refrigerator.

Melt semisweet chocolate and 1/4 cup heavy cream in double boiler. Smooth over the top of the green topping.

Immediately add chopped or cut Andes mints to warm topping for decoration.

Leave in refrigerator for 2-3 hours or until completely set.