Here are the ingredients you will need for the version that we made today.
16 whole chocolate sandwich cookies
2 tablespoons butter, melted
1 - 13 oz. jar marshmallow creme
2/3 cup half and half
1/8 teaspoon creme de menthe flavoring
1/8 teaspoon chocolate flavoring
Drop or two of green food coloring, optional
1 cup heavy cream
Extra cookie crumbs, for sprinkling
Place the cookies in a food processor with the melted butter and pulverize (or you can crush them in a large ziplock bag). Pour into a pie pan and press into the bottom and sides of the pan, forming a crust. Set aside.
Heat marshmallow creme and half and half in a saucepan over low heat, stirring constantly.
As soon as it is all melted and combined, place saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten the process.) Once cool, add creme de menthe flavoring and chocolate flavoring. Add food coloring if desired.
Pour cold marshmallow creme mixture into the whipped cream and fold together gently. Pour whipped cream filling mixture into chocolate crust. Sprinkle extra chocolate crumbs over the top. Place pie in the freezer and freeze until very firm, at least two hours. Remove from freezer ten minutes or so before you want to slice and serve.
Here's Ginger and her Grasshopper Pie. It was delicious! Good job, Ginger!