When you can snatch the Oreo from my hand, it will be time for you to leave.
- 32 Oreo cookies
- 2 tbsp. butter, melted
- 2 7‑ounce containers marshmallow crème
- 2⁄3 cup half-and-half
- 1 cup heavy cream
- 2 tbsp. crème de menthe liqueur, or more to taste
- 2 tbsp. crème de cacao liqueur
- 1 large bowl of ice
Stick a glass or ceramic mixing bowl in the freezer.
If you’re gonna do your crust the hard way, pulverize the Oreos in a food processor or blender; mix with the melted butter and press into the bottom and sides of a pie pan.
Heat the marshmallow crème and half-and-half in a saucepan over low heat, stirring constantly. When it’s all melted and mixed together, place the saucepan in a bowl of ice to cool it down quick.
Once cool, add the crème de menthe, crème de cacao and food coloring. Taste and add more crème de menthe if needed.
Get your bowl out of the freezer; beat the heavy cream until it’s stiff.
Gently fold in the cold marshmallow/liqueur/half-and-half mixture and pour it into the chocolate crust.
Sprinkle some Oreo crumbs or chocolate or mini chocolate chips on top, then pop it in the freezer until it’s nice and firm, at least 2 hours.
Remove from freezer 10 or 15 minutes before serving.