With a minty, creamy filling and Oreo cookie crust, this pie is refreshing and oh so delicious!
- 1 10 oz pkg mini marshmallows
- ¼ c creme de menthe
- 1 8 oz tub whipped topping
- 1 prepared Oreo cookie crust
Place marshmallows in a large microwave-safe bowl.
Microwave in 30 second intervals, stirring after each, until smooth.
Whisk in the creme de menthe.
Fold in the whipped topping and pour into the prepared cookie crust.
Freeze for 6-8 hours or overnight.
Serve with chocolate syrup, if desired.