Cooking Instructions
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Step 1
Add
Oreo® Mint Creme Chocolate Sandwich Cookies (2 pckg)
to food processor and pulse until powdered.
Step 2
Add
Green Sprinkles (to taste)
and pulse again.
Step 3
Pour
Butter (120 g)
and mix.
Step 4
This will form the base and we will use this to line the pan. Pour mixture into springform pan. Push down with the back of a spoon or the bottom of a measuring cup to form the base. Make sure you push around the sides of the tin as well.
Step 5
Set in refrigerator for 30 mins to 45 mins.
Step 6
Pour
Milk (240 mL)
into a pan and melt
Marshmallows (300 g)
over medium heat.
Step 7
Use a larger pot than you think you need because it will expand. When all the marshmallows have melted, turn off the heat.
Step 8
Add
Mint Extract (5 mL)
and mix. Add green
Green Food Coloring (2 mL)
and mix well.
Step 9
Add
Heavy Cream (360 mL)
to a mixing bowl. Whisk on high until it forms stiff peaks.
Step 10
Add green marshmallow mint mixture into whisked cream. Fold until combined.
Step 11
Cut up
Mint Chocolate Candies (10)
into small pieces and add to mixture.
Step 12
Add mixture to Oreo pie crust.
Step 13
Refrigerate for a few hours until firm.
Step 14
Remove from springform pan.
Step 15
Decorate with
Whipped Cream (to taste)
and
Chocolate (to taste)
shavings.
