Festive Cookies 'N' Mint Pie
With marshmallows and a hint of mint, this pie is a great way to end off any holiday festivities.
Yield
12 servingsPrep
30 minCook
3 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
miniature marshmallows
|
|
| ¼ | cup |
milk
|
|
| 1 |
cookies 'n mint chocolate bar
broken into pieces and divided |
* | |
| 1 | cup |
heavy whipping cream
divided |
|
| 1 | pkg |
graham cracker pie crust
|
*
|
|
food coloring
green, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
miniature marshmallows
|
|
| 59 | ml |
milk
|
|
| 1 | each |
cookies 'n mint chocolate bar
broken into pieces and divided |
* |
| 237 | ml |
heavy whipping cream
divided |
|
| 1 | pkg |
graham cracker pie crust
|
*
|
| 1 | x |
food coloring
green, optional |
*
|
Directions
In medium microwave-safe bowl, place marshmallows and milk.
Microwave at HIGH (100%) 1 minute or until marshmallows are melted and mixture is smooth when stirred. Cool completely.
In small microwave-safe bowl, place half of candy pieces and 2 tablespoons whipping cream.
Microwave at HIGH 1 to 1½ minutes or just until chocolate is melted when stirred; spread over bottom of crumb crust.
In small bowl, beat remaining whipping cream until stiff; fold into marshmallow mixture.
Finely chop remaining candy bar pieces; fold into whipped cream mixture with food color, if desired.
Spread into crust over top of chocolate layer.
Cover; refrigerate until firm.
Garnish as desired.
Cover and refrigerate leftover pie.
