Grasshopper Pudding Pie

4 Chocolate Wafers, divided
1-1/2 cups cold milk
1/4 teaspoon peppermint extract
1 pkg. (4-serving size) Pistachio Instant Pudding & Pie Filling
2 cups thawed Cool Whip Topping
1 square Semi-Sweet Baking Chocolate, chopped

Crush 2 of the wafers in sealable plastic food storage bag with rolling pin. Sprinkle wafer crumbs into 8-inch pie plate sprayed with cooking spray; set aside.

Mix milk and extract in large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping and chocolate. Spoon into prepared pie plate. Top with remaining 2 wafers, cut into quarters.

Freeze 6 hours or until firm. Let stand about 10 minutes at room temperature or in refrigerator to soften before serving. Store any leftover pie in freezer. Makes 8 servings