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40 Oreo cookies (divided)
1/4 cup butter, melted (1/2 stick)
24 large marshmallows
1/2 cup milk
1 1/2 cups whipping cream
In a small bowl, coarsely chop 10 cookies; set aside.
In a large resealable plastic bag, finely roll 26 cookies into crumbs. Mix cookie crumbs and butter; press evenly onto bottom and sides of a 9-inch pie plate. Refrigerate.
Stir marshmallows and milk in 2-quart saucepan on medium heat until melted and smooth; remove from heat and cool completely.
Meanwhile, whip the cream. Gently fold 2 cups whipped cream into cooled marshmallow mixture; fold in chopped cookies. Spoon into prepared pie crust; refrigerate 4 hours or until firm. Coarsely chop remaining 4 cookies for topping. Top pie with remaining whipped cream and sprinkle on cookies.
1/4 cup butter, melted (1/2 stick)
24 large marshmallows
1/2 cup milk
1 1/2 cups whipping cream
In a small bowl, coarsely chop 10 cookies; set aside.
In a large resealable plastic bag, finely roll 26 cookies into crumbs. Mix cookie crumbs and butter; press evenly onto bottom and sides of a 9-inch pie plate. Refrigerate.
Stir marshmallows and milk in 2-quart saucepan on medium heat until melted and smooth; remove from heat and cool completely.
Meanwhile, whip the cream. Gently fold 2 cups whipped cream into cooled marshmallow mixture; fold in chopped cookies. Spoon into prepared pie crust; refrigerate 4 hours or until firm. Coarsely chop remaining 4 cookies for topping. Top pie with remaining whipped cream and sprinkle on cookies.
