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1. In a food processor, add the chocolate cookies and pulse until the mixture resembles coarse crumbs.
2. Set aside 1/4 cup of the cookie mixture.
3. In a medium bowl, add the crumbs and melted butter.
4. Mix until combined.
5. Press the cookie mixture into the bottom and up the sides of a 9-inch springform pan.
6. Whip together the marshmallow crème and crème de menthe in a large mixing bowl until smooth.
7. Pour the mixture evenly into the crust.
8. Whip the cream in a separate bowl until it forms soft peaks.
9. Fold the whipped cream onto the top of the marshmallow mixture.
10. Sprinkle the reserved cookie crumbs on top of the pie.
11. Freeze for 2 hours or until firm.
12. Remove the pie from the freezer for 20 minutes before serving.
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