Glasshoppah Pie

When you can snatch the Oreo from my hand, it will be time for you to leave.

No one knows why Master Po left the Shaolin temple so suddenly. There were some nasty rumors about him cooking and eating one of his students, but they won't talk about it.
  • Ingre­di­ents:
  • 32 Oreo cook­ies
  • 2 tbsp. but­ter, melt­ed
    • Option: Buy a pre-made choco­late gra­ham crack­er pie crust, skip the but­ter, and eat the Ore­os
  • 2 7‑ounce con­tain­ers marsh­mal­low crème
  • 23 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
  • Option­al: 1 or 2 drops green food col­or­ing

Directions:

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.