Triple Chocolate Mint Pie Recipe

• 26 plain chocolate cookies, crushed
• 1/3 c. melted butter
• 2 c. whipping cream, divided
• 10 ounce. Andes chocolate mints, divided
• 1/2 c. lowfat milk
• 3 1/2 c. miniature marshmallows
• 1 tbsp. sugar

1. Combine crushed cookies and butter; press firmly on bottom and up sides of 9" pie plate.
2. Over low heat, bring 1/4 c. cream just to a simmer.
3. Turn off heat.
4. Add in 28 Andes mints and stir till melted and smooth; reserve 2 Tbsp.
5. for garnish.
6. Spread remaining sauce on bottom of pie crust; place in freezer.
7. Over low heat, heat marshmallows in lowfat milk, stirring constantly.
8. Add in 28 Andes Candies; stir till melted and smooth.
9. Chill till cold.
10. Beat 1 1/4 c. whipping cream till stiff; stir into marshmallow mix.
11. Spoon into pie crust; drizzle with reserved chocolate sauce.
12. Chill till chilled.
13. Before serving, whip remaining 1/2 c. cream and sugar; pipe or possibly spoon over filling.
14. Chop remaining 4 Andes mints; sprinkle over whipped cream.

chocolate cookies, butter, whipping cream, andes chocolate mints, milk, marshmallows, sugar

Taken from cookeatshare.com/recipes/triple-chocolate-mint-pie-43580 (may not work)