Ingredients
1 package chocolate sandwich cookies (Minus one, because you may want to taste one and make sure they are ok.)
10 oz. bag of large marshmallows (Minus one – same reason.)
4 Tbsp. melted butter
2/3 cups half & half
¼ cup crème de menthe liqueur
¼ cup crème de cocoa liqueur
1 cup heavy cream
Optional: green food coloring
Directions
Pulse Oreos in the food processor to make fine crumbs (Or get your aggression out by crushing them in a baggie with a rolling pin.)
Save ¼ of a cup of the crumbs for topping.
Mix remaining crumbs with butter and press in a pie pan, on the bottom and up the sides.
Combine marshmallows and half & half in a large pot and melt together over medium heat stirring constantly.
Remove from heat and stir in both liqueurs, making sure to combine completely.
Allow mixture to cool for about 10 minutes (placing the pot in a larger bowl of ice and water helps it cool faster)
In the bowl of an electric mixer beat cream until it is stiff.
Pour cooled marshmallow mixture into whipped cream and gently fold to combine.
Pour filling into the prepared crust, top with reserved cookie crumbs and freeze until solid, about two hours.
Serve with chocolate sauce if desired.
Enjoy!