Cooking Instructions
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Step 1
In a food processor, add
Oreo® Chocolate Sandwich Cookies (3 1/2 cups)
and
Dark Chocolate (1/2 cup)
. Process until everything is combined.
Step 2
Add
Butter (1/4 cup)
and process again until combined.
Step 3
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.
Step 4
In a medium saucepan, add
Marshmallows (5.5 oz)
,
White Chocolate (1 cup)
and
Milk (1 cup)
. Over a low to medium heat, allow to melt together until smooth. Set aside to cool.
Step 5
In a mixing bowl, beat
Whipping Cream (2 1/2 cups)
until mixture forms soft peaks.
Step 6
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.
Step 7
Transfer the liquid mixture onto the chilled cookie base.
Step 8
Cover the pie with plastic wrap and chill in fridge for 3-4 hours, or until set.
Step 9
Transfer pie to serving plate and top with
Peppermint Chocolate Bar (1)
. Serve and enjoy!
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