1 (9 inch) pie crust, baked and cooled
1 can (13 oz.) Pet evaporated milk, chilled
1 pkg. (4 1/8 oz.) instant chocolate pudding and pie filling
4 tbsp. cream de menthe
1 container (8 oz.) Cool Whip

Beat chilled evaporated milk and pudding mix for 1 minute. Add creme de menthe; mix well. Fold in 1 cup of Cool Whip. Pour into crust; refrigerate at least 4 hours. Garnish with remaining Cool Whip and sprigs of mint.