Chocolate-Marshmallow Cream Pie - Sandwich cookies

Method

• Coarsely chop 8 of the cookies; set aside.
• Finely crush remaining 16 cookies; mix with margarine.
• Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust.
• Refrigerate until ready to use.
• Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
• Remove from heat; cool completely.
• Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
• Add to marshmallow mixture along with the chopped cookies; stir gently until well blended.
• Spoon into prepared crust.
• Refrigerate at least 3 hours.
• When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie.
• Sprinkle with peanuts.
• Store leftover pie in refrigerator.