8ounceblock cream cheese,softened to room temperature
7ouncetub marshmallow fluff (creme)(small tub)
1teaspoonmint extract
6-8dropsgreen gel food coloring(add enough until it reaches the desired color you want)
8ouncetub Cool Whip whipped topping,thawed
mini chocolate chips
Instructions
Spray a 9-inch pie pan with cooking spray and set aside. Note: There is butter in the crust so technically you don't have to spray the pan, I just find it makes it much easier to remove when it's very cold.
Add the Oreo cookies into a food processor.
Crush the Oreo cookies until fine.
Add the butter and pulse a few times to combine.
Pour the crumb mixture into the bottom of the pie pan and press along the bottom and sides. Place into the fridge to cool and harden. I find this is easiest with the bottom of a glass or small jar.
In a medium saucepan, melt the marshmallow fluff over medium-low heat, stirring constantly until completely melted.
Remove from heat and pour into a large bowl. Stir in mint extract and food coloring. Set aside and allow to cool.
In a separate large bowl, beat the softened cream cheese until smooth.
Once the fluff mixture has cooled completely, pour it into the beaten cream cheese mixture. Mix the cream cheese with the marshmallow fluff mixture until combined.
Next, fold in the whipped topping until combined and no more white steaks are left. Add more food coloring, if needed, to reach your desired color.
Pour the mixture into prepared crust.
Top with mini chocolate chips.
Refrigerate until firm for at least 4 hours (this step is super important!) Serve once firm. NoteL you can even freeze this dessert to make it more like an ice cream pie.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.