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Ingredients
- 24 mint creme-filled chocolate sandwich cookies, divided
- 2 Tbsp. non-hydrogenated margarine, melted
- 1 cup Jet-Puffed Marshmallow Creme
- 3 cups thawed Cool Whip Light Whipped Topping
Method
- Crush 16 cookies finely; mix with butter.
- Press onto bottom and up side of 9-inch pie plate.
- Coarsely chop remaining cookies.
- Beat marshmallow creme and Cool Whip in large bowl with whisk until blended.
- Stir in 3/4 cup chopped cookies; spoon into crust.
- Sprinkle with remaining chopped cookies.
- Freeze 4 hours or until firm.
- (Pie will not be frozen solid.)
