Ingredients:
- 18 chocolate sandwich cookies, crushed
- 3 tbsp. butter, melted
- 13 oz. jar marshmallow fluff
- ⅔ cups half and half
- 2 tbsp. crème de menthe liquor
- 2 tbsp. crème de cacao liquor
- 1 cup heavy cream
- Green food coloring
- Extra chocolate cookie crumbs
Directions:
- Crush cookies in a gallon plastic bag with a rolling pin or use a food processor. In a medium bowl, combine cookie crumbs and melted butter. Press into a pie pan and set aside.
- In a medium saucepan heat half and half and marshmallow fluff over low heat, stirring constantly until combined. Remove from heat and place sauce pan into an ice bath. Once cool, stir in crème de menthe and crème de cacao. Add a drop or two of green food coloring.
- In a large chilled mixing bowl, beat whipped cream using a cold whisk until stiff peaks form. Fold in marshmallow mixture.
- Pour filling into prepared crust. Sprinkle with extra cookie crumbs. Freeze for 2 to 3 hours
