Ingredients
30oreo cookies,(60 halves) fillings discarded, cookies crushed fine
6tbspunsalted butter,melted
¾cupwhole milk
24large marshmallows
¼cupcreme de menthe liqueur
2tbspWhite Crème de Cacao
2dropsgreen food dye,optional
1cupheavy whipping cream
chocolate shavings to top,optional
Preparation
Preheat oven to 425 degrees F. In a bowl, mix crushed Oreo cookie halves and 6 tablespoons of butter.
A small handful of the crumbs should hold together when squeezed. If it crumbles apart, add additional water, 1 tablespoon at a time until it holds together. Pat into the bottom and up sides of a 10-inch pie dish.
Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish. Bake in the oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in the freezer to chill.
In a saucepan over medium heat, warm the milk until steaming, but not boiling. Add the marshmallows and stir gently until the marshmallows have melted.
Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch.
Add creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well. Add a drop or two of green food dye if desired.
With a hand mixer or a stand mixer, whip the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in 3 separate additions. Continue folding and gently mixing until no more streaks of white remain.
Pour into chilled pie shell. Freeze for at least 3 hours or overnight.
Serve with a dollop of whipped cream and sprinkle with chocolate shavings, if desired. Enjoy!
