Grasshopper Pie

Preheat the oven to 425 F. Crush the whole Oreos in a food processor until they are pretty finely crumbed. Add butter to the crushed Oreos until they hold together (it usually takes me about 3/4 of the melted butter). Press the mixture firmly onto the bottom and sides of a deep dish pie plate to make the crust. Bake the crust in the preheated oven for 5-10 minutes. Remove and cool completely.

Melt the marshmallows in the milk over medium-low heat. Remove from heat and allow to cool completely at room temperature. Add the creme de menth and creme de cacao. Mix well. Fold in the Cool Whip and spread in the cooled Oreo crust.

Place the pie in the freezer to set for at least 3 hours. If desired, top with hot fudge, crushed Oreos, fresh whipped cream, or all of the above! If there are any leftovers, be sure to store them in the freezer or the pie may “unset.”

Notes:

I used a mixture of reduced fat Oreos and mint Oreos for the crust. The mint Oreos were WONDERFUL in it!

Some recipes use gelatin and set the pie in the fridge, but I haven’t personally tried it.

You can make the crust and marshmallow/milk mixture ahead of time (like the night before). The marshmallow mixture will set up quite a bit, so you’ll have to use a mixer to add the liqueur.

You can use about 1 1/2 cups of whipped whipping cream instead of the Cool Whip, but I found that the Cool Whip made it come out MUCH creamier.