Ingredients
- For the Crust
- 16 Cool Mint Oreo cookies, broken into rough pieces
- 3 Tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
- For the Filling
- 3-ounce package lime flavored gelatin
- 2/3 cup boiling water
- 1/2 cup cold water
- ice cubes
- 2 tablespoons green crème de menthe liqueur
- 2 tablespoons white crème de cacao liqueur
- 3-1/2 cups non-dairy whipped topping, thawed
Preparation
Step 1
For the Crust
Adjust oven rack to middle position and preheat to 350° F. In the bowl of a food processor, process cookies into fine crumbs. Drizzle in the butter and pulse to combine well. Using a sheet of plastic wrap, press crumbs evenly into the bottom and sides of a 9-inch pie plate and refrigerate until firm, about 20 minutes. Place the pie plate on a baking sheet and bake until set, 8-10 minutes. Cool completely on a wire rack.
For the Filling
Completely dissolve gelatin in boiling water. Combine water and ice to make 1-1/4 cups. Add to gelatin, stir until slightly thickened. Remove any un-melted ice. Fold liqueurs into whipped topping. Use wire whisk to blend whipped topping into gelatin. Whip until smooth. Chill until mixture mounds. Spoon into crust. Chill for about 2 hours. Garnish with fresh mint leaves.
On the Lighter Side
Substitute sugar free gelatin for regular, use 1/2 teaspoon peppermint extract instead of the liqueurs, use low fat or fat free whipped topping and omit the crust.