This refreshing vintage dessert also known as Grasshopper Pie, is a great all year round recipe that also can easily be made gluten-free. A simple no bake dessert made with a chocolate cookie crumb crust, and light minty frozen marshmallow Crème de Menthe filling. This recipe was modified to be a non alcoholic version but you can replace the peppermint extract with a shot of Crème de Menthe liquor.
20 Large Marshmallows (cut into small pieces)
½ Cup Milk
½ Pint Heavy Cream
½ teaspoon Peppermint Extract
Green Food Coloring
Melt marshmallows in the microwave with ½ cup milk. (Do not overcook as the marshmallows will become stringy).
Remove from heat and cool for 1 hour
Crush Oreos in a food processor
Line a tray with half of the crushed Oreos
To the marshmallow mixture add peppermint extract and food coloring
Whip the heavy cream until near butter stage
Fold marshmallow mixture into into the whipped cream
Pour into pan cover with the rest of the Oreos and freeze for 8-10 hours before serving.