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Ingredients
- 26 plain chocolate cookies, crushed
- 1/3 c. melted butter
- 2 c. whipping cream, divided
- 10 ounce. Andes chocolate mints, divided
- 1/2 c. lowfat milk
- 3 1/2 c. miniature marshmallows
- 1 tbsp. sugar
Directions
- Combine crushed cookies and butter; press firmly on bottom and up sides of 9" pie plate. Over low heat, bring 1/4 c. cream just to a simmer. Turn off heat. Add in 28 Andes mints and stir till melted and smooth; reserve 2 Tbsp. for garnish. Spread remaining sauce on bottom of pie crust; place in freezer. Over low heat, heat marshmallows in lowfat milk, stirring constantly. Add in 28 Andes Candies; stir till melted and smooth. Chill till cold. Beat 1 1/4 c. whipping cream till stiff; stir into marshmallow mix. Spoon into pie crust; drizzle with reserved chocolate sauce. Chill till chilled. Before serving, whip remaining 1/2 c. cream and sugar; pipe or possibly spoon over filling. Chop remaining 4 Andes mints; sprinkle over whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 508 | |
| Calories from Fat 261 | 51% |
| Total Fat 29.31g | 37% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 272mg | 11% |
| Potassium 138mg | 4% |
| Total Carbs 59.64g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 35.12g | 23% |
| Protein 4.73g | 8% |
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