 | | Directions |
- Crush the Oreos and add the melted butter. Stir until butter is mixed in evenly.
- Pour into a 9-inch pie plate and press evenly into the bottom and on the sides; set aside.
- Combine the marshmallows and milk in a saucepan and heat until melted; stir until smooth; set aside and allow to cool completely.
- Once cooled, fold in the whipped topping. Add the Crème De Menthe and stir just until well blended.
- Pour the filling into the prepared pie crust and spread out evenly.
- Garnish the top with crushed Oreos and then refrigerated for 12 hours before serving.
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Prep Time: 45 minutes
Cook Time: 5 minutes
Container: 9-inch pie plate
Servings: 8
|  | | Ingredients | | - | | 16 Oreo cookies |
| - | | 5 tablespoons butter, melted |
| - | | 25 marshmallows (regular size, not miniature) |
| - | | 2/3 cup milk |
| - | | 8 ounces whipped topping, thawed |
| - | | 1 1/2 ounces Creme De Menthe |
| - | | Extra Oreos for garnish |
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