3 cups miniature marshmallows
1/2 cup cream
3 tablespoons crème de cocoa
3 tablespoons green crème de menthe
1 cup dairy whipped cream
1 (9-inch) chocolate crumb crust
1 dark milk chocolate candy bar
2 tablespoons chocolate cookie crumbs
In a 2-quart glass dish, combine marshmallows and cream. Microwave on HIGH for 2 to 2 1/2 minutes until marshmallows puff.
Blend evenly; add crème de cocoa and crème de menthe, stirring well. Chill for 20 to 25 minutes until thickened, but not set.
Fold in whipped cream; pour into prebaked chocolate crumb crust. Top with shavings from candy bar and cookie crumbs. Chill for 4 to 5 hours until serving.
Serves 6 to 8.
Chocolate Crumb Crust
1 1/2 cups chocolate cookie crumbs
2 to 3 tablespoons granulated sugar
1/4 cup butter
Combine ingredients in 9-inch glass pie plate. Heat on HIGH for 2 minutes, stirring once. Press evenly onto sides and bottom of dish. Heat on HIGH for 1 minute to “set” crust. Makes 1 (9-inch) crust. Make in advance and freeze.
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