Peppermint Pie

Crust:
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread

Filling:
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box jell-o Sugar free, fat-free vanilla instant pudding mix
3 cups cool whip free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free cool whip

1.) Preheat oven to 400.
2.) To make the crust, crush graham crackers in a food processor or blender (or place in a large resealable bag and crush with a meat mallet.)  Transfer crumbs to a bowl and set aside.  Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.  Add to the bowl of graham cracker crumbs and mix until uniform.  Spray a pie pan with nonstick spray.  Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust.  Press it into the edges and up along the side of the pan. Bake crust in the oven until firm, 8-10 minutes.  Set aside to cool.
3.)  To make the filling, combine condensed milk, milk, and pudding mix together in a large bowl.  Mix well.  Fold in cool whip until smooth.  Gently stir in chocolate chips and about 3/4 of the candy cane pieces.  Once crust has cooled completely, evenly pour filling into the pan.  Refrigerate until firm and chilled, at least 2 hours. (overnight is best)  Sprinkle pie with remaining candy pieces.  If you like, top with cool whip right before serving.