In a food processor, add
Oreo® Chocolate Sandwich Cookies (3 1/2 cups)
Dark Chocolate (1/2 cup)
. Process until everything is combined.
Butter (1/4 cup)
and process again until combined.
Transfer the cookie mixture into a 20-centimeter springform tin, greased and lined with non-stick baking paper. Using a flat-bottomed glass, press the mixture down until it is flat on bottom and pushed slightly up the sides. Put into fridge to chill for 30 minutes.
In a medium saucepan, add
Marshmallows (5.5 oz)
White Chocolate (1 cup)
Milk (1 cup)
. Over a low to medium heat, allow to melt together until smooth. Set aside to cool.
In a mixing bowl, beat
Whipping Cream (2 1/2 cups)
until mixture forms soft peaks.
In a large mixing bowl, add marshmallow mixture,
Peppermint Essence (1 tsp)
Green Food Coloring (to taste)
and a quarter of the whipped cream mixture. Mix together and then stir in the remaining cream.
Transfer the liquid mixture onto the chilled cookie base.
Cover the pie with plastic wrap and chill in fridge for 3-4 hours, or until set.
Transfer pie to serving plate and top with
Peppermint Chocolate Bar (1)
. Serve and enjoy!