Mix crumbs and margarine. Press mixture onto bottom and sides of 9-inch pie plate. Refrigerate. Microwave marshmallows and creme de menthe in large microwave-safe bowl on HIGH 1-2 minutes or until smooth when stirred, stirring every minute. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream; spoon into crust. Freeze until firm. Garnish with jelly beans and coconut.
Conventional:
Prepare crust as directed. Melt marshmallows with creme de menthe in large saucepan over low heat, stirring until smooth. Transfer to mixing bowl; refrigerate 20 minutes or until slightly thickened. Continue as directed.
Author's Comments
VARIATIONS:
1) Substitute 1/4 c. milk for creme do menthe. Add a few drops each peppermint extract and green food coloring to filling mixture.
2) Substitute 1 prepared chocolate flavor crumb crust for cookies and margarine.
Instructions
Mix crumbs and margarine. Press mixture onto bottom and sides of 9-inch pie plate. Refrigerate. Microwave marshmallows and creme de menthe in large microwave-safe bowl on HIGH 1-2 minutes or until smooth when stirred, stirring every minute. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream; spoon into crust. Freeze until firm. Garnish with jelly beans and coconut.
Conventional:
Prepare crust as directed. Melt marshmallows with creme de menthe in large saucepan over low heat, stirring until smooth. Transfer to mixing bowl; refrigerate 20 minutes or until slightly thickened. Continue as directed.
Author's Comments
VARIATIONS:
1) Substitute 1/4 c. milk for creme do menthe. Add a few drops each peppermint extract and green food coloring to filling mixture.
2) Substitute 1 prepared chocolate flavor crumb crust for cookies and margarine.
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