Grasshopper Pie

• 24 whole Cream-filled Chocolate Cookes (Oreos)
• 1/4 cups Melted Butter
• 8 ounces, fluid Evaporated Canned Milk
• 24 whole Large Marshmallows
• 8 ounces, fluid Heavy Whipping Cream
• 2 Tablespoons Creme De Menthe
• 2 Tablespoons Creme De Cacao

1. To make the crust, combine the cookies and melted butter in the bowl of a food processor fitted with a metal blade. Process until it is the texture of wet sand. Alternatively, crush the cookies in a zip-top bag with a rolling pin. Stir to combine with the melted butter.
2. Press the cookie/butter mixture into a 9 inch pie dish.
3. In a saucepan (preferably a non-stick pan), combine the canned milk and marshmallows. Over low to medium-low heat, stirring constantly, slowly melt the marshmallows. Once the marshmallows are completely melted into the milk, remove them from the heat, set aside and allow to cool.
4. While the marshmallow mixture is cooling, whip the heavy whipping cream using a mixer until it is firm, but not stiff.
5. Once the marshmallow mixture is cooled (but possibly still slightly warm), add the Creme de Menthe and Creme de Cacao. Then, gently fold in the whipped cream (do not whisk or stir).
6. Pour the finished filling into the pie crust. Place in the freezer for at least 2-3 hours.

creamfilled chocolate, ubc, milk, marshmallows, fluid heavy whipping cream, creme de

Taken from tastykitchen.com/recipes/desserts/grasshopper-pie/ (may not work)